Chocolate Spiderweb Snaps
Ingredients
- 1-1/4 cup shortening ⓘ
- 2 cups sugar ⓘ
- 4 squares (1 oz. each) unsweetened chocolate, melted ⓘ
- 2 eggs ⓘ
- 1/3 cup light corn syrup ⓘ
- 2-1/2 tbsp. water ⓘ
- 1 tsp. vanilla extract ⓘ
- 4 cups all-purpose flour ⓘ
- 2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 cup semisweet chocolate morsels ⓘ
- 6 cups powdered sugar, sifted ⓘ
- 6 tbsp. warm water
- Food coloring ⓘ
Instructions
- Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
- Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well.
- Combine flour, soda, and salt; add to creamed mixture, beating just until blended.
- Shape dough into two 12-inch rolls; wrap in wax paper.
- Chill several hours.
- Unwrap rolls.
- Cut into 1/4-inch slices.
- Place on ungreased cookie sheets.
- Bake at 350F for 10 to 12 minutes.
- Cool on cookie sheets 5 minutes.
- Remove to wire racks to cool completely.
- Spread frosting over cookies to within 1/8-inch of edge; let stand until frosting sets.
- Place chocolate morsels in top of a double boiler; bring water to a boil.
- Reduce heat to low; cook until chocolate melts.
- Let stand until almost cool but not set.
- Spoon melted chocolate into decorating bag fitted with metal tip No.
- 2.
- For round pattern, pipe chocolate in 5 or 6 circles around top of cookie.
- Pull the point of a wooden pick across chocolate circles from the center to the outer edge.
- Repeat 8 or 10 times, spacing evenly across top of cookie.
- For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie.
- Pull the point of a wooden pick diagonally across lines.
- Let stand atroom temperature until chocolate is firm.
- Mix powdered sugar and enough water to make frosting a spreading consistency, stirring well.
- Color as desired with a very small amount of paste food coloring.
Nutrition & Diet Analysis (per serving)
911
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).