Advertisement

Creepy Treats

October 24, 2000

Creepy Treats



The Associated Press


Halloween's ghastly specters may give your children or party guests the chills, but rich Spider Cookies with cream-cheese frosting will revive their spirits in no time at all.

These treats are easily made and will beguile tasters despite the suitably sinister look of their decoration, devised from black licorice and jellybeans.

Spider Cookies

  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 3 1-ounce squares semisweet chocolate, melted and slightly cooled
  • 2 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • black licorice whips, black jellybeans, black decorating gel, assorted Halloween candies
  • For cream cheese frosting:
  • 2 3-ounce packages cream cheese, softened
  • 2 cups confectioners' sugar


To make cookies: Cream butter and sugar in mixing bowl until fluffy. Beat in egg, then melted chocolate. Beat in flour, cocoa, baking powder and salt until combined. Divide dough in half and shape each half into a roll about 8 inches long. Wrap in waxed paper or plastic wrap. Refrigerate at least 2 hours or overnight.

Advertisement

Preheat oven to 350 degrees. Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet. Bake until cookies are set when lightly touched, 10 to 12 minutes. Cool completely.

To make frosting: Combine cream cheese and confectioners' sugar. Spread about 1 teaspoon of frosting on half of cookies. Top with remaining cookies and spread additional frosting on top.

Decorate cookies with "spiders," using jellybeans for bodies and licorice for legs. To make cobweb cookies, squeeze a small amount of black gel on the middle of cookie. Use the end of a toothpick to draw gel from the middle of cookies to edges. Then put gel across to connect gel lines in a cobweb pattern. Cookies can also be decorated with a variety of ready-made Halloween candy decorations. Once frosted, keep cookies refrigerated.

Serves 32.

- Recipe from American Dairy Association

The Herald-Mail Articles
|
|
|