Black & White Spider Cookies Recipe

• Prep: 45 min. Bake: 10 min./batch + standing
• Yield: 30 Servings

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Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 2 eggs
• 1/2 cup water
• ICING:
• 2/3 cup water
• 1/3 cup light corn syrup
• 8 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 2 ounces unsweetened chocolate, chopped
• 1 to 3 tablespoons warm water

Directions

• 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 in. 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 icing and 1 tablespoon warm water until smooth. (Icings will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin if necessary.)
• Spoon chocolate icing over half of each cookie; spread evenly. Spoon vanilla icing over the remaining half of cookies; spread evenly. Let stand until set.
• 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 onto the chocolate half of each cookie.
• Using another bag, pipe spiders onto cookies with remaining chocolate icing. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts1 cookie equals 218 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 120 mg sodium, 49 g carbohydrate, trace fiber, 1 g protein.