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
Cream Cheese Frosting
6 ounces cream cheese, softened
2 cups confectioners' sugar
Cream butter and sugar in mixing bowl until fluffy.
Beat in egg and 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 wax paper or plastic wrap.
Refrigerate for at least 2 hours or overnight.
Heat oven to 350 degrees F.
Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie
Bake until cookies are set when lightly touched, 10 to 12 minutes.
Cream Cheese Frosting: Combine cream cheese and confectioners' sugar.
Spread about 1 teaspoon of frosting on half of the cookies.
Top with remaining cookies and spread additional frosting on top.
Decorate the 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 the cookie. Use the end of a toothpick to draw gel from the middle of the
cookies to edges. Then put gel across to connect the gel lines in a cobweb pattern.
Cookies can also be decorated with a variety of ready-made Halloween recipes
Once frosted, keep cookies refrigerated.
Yield: 32 servings
Recipe and photo credit: the American Dairy Association.