*  Exported from  MasterCook  *

                       Chocolate Spiderweb Snaps

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : S_Living                         Desserts
               Cookies                          Halloween

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4   c            Shortening
  2       c            Sugar
  4       oz           Unsweetened chocolate -- melted
  2                    Eggs
    1/3   c            Light corn syrup
  2 1/2   tb           Water
  1       ts           Vanilla extract
  4       c            All-purpose flour
  2       ts           Baking soda
    1/2   ts           Salt
                       Frosting:
    1/2   c            Semisweet chocolate morsels
  6       c            Powdered sugar -- sifted
  6       tb           Water -- warm

 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, and cut into 1/4-inch slices; place on
 ungreased cookie sheets. Bake at 350 degrees F 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 #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 at room temperature until
 chocolate is firm.

 Yield: 6 dozen.

 Frosting:

 Mix melted chocolate, sugar, and enough water to make frosting a
 spreading consistency, stirring well. Color as desired with a very
 small amount of paste food coloring.

 Yield: 1-3/4 cups.

 NOTE: Dough may be frozen up to 3 months. Slice dough while frozen,
 and bake as directed.


                  - - - - - - - - - - - - - - - - - -