Chocolate Spiderweb Snaps

Chocolate Spiderweb Snaps

Makes 72.

1 1/4 cups shortening

2 cups granulated sugar

4 ounces unsweetened chocolate, melted

2 eggs

1/3 cup light corn syrup

2 1/2 tablespoons water

1 teaspoon vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup semisweet chocolate chips

Frosting

6 cups sifted confectioners' sugar

6 tablespoons warm water

Paste food coloring

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 extract. Mix well.

Combine flour, baking 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 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 at

room temperature until chocolate is firm.

Frosting: Mix enough confectioners' sugar and enough water to make

frosting a spreading consistency, stirring well. Color as desired with a

very small amount of past food coloring.

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

bake as directed.