Black & White Spider Cookies
What webs you’ll weave creating these dipped and iced cookies adorned with a devious spider. You don’t need to tell anyone they start with a yellow cake mix!
Sarah Thompson Taste of Home Food Styling Manager
Black & White Spider Cookie Recipe
Black & White Spider Cookies
1 package (18 ¼ oz.) yellow cake mix
2 eggs
½ cup water
Icing: 2/3 cup water
1/3 cup light corn syrup
8 cups confectioners’ sugar
1 ½ tsp. vanilla
2 oz. unsweetened chocolate, chopped
1 to 3 Tbsp. warm water
In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Drop by rounded tablespoonfuls 3 inch apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat. Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth.
In a small microwave-safe bowl, melt chocolate. Stir in 1 cup of the icing and 1 tablespoon warn water until smooth. (Icing will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin as necessary.) Cover and reserve remaining vanilla icing.
Spoon chocolate icing over half of each cookie, spreading evenly. Spoon vanilla icing over the remaining half of each of each cookie; spread evenly. Let stand until set. Cover and set aside remaining icings.
Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip. Fill the bag with remaining vanilla icing; pipe a spider web on the chocolate half of cookie.
Fill another bag with remaining chocolate icing as directed above; pipe spiders on cookies. Let stand until set. Store in an airtight container. 2 ½ dozen cookies
(Recipe for Black & White Spider Cookies came from Taste of Home Special Editions; Ultimate Halloween Food & Fun, Fall 2013)
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