Chocolate Spiderweb Snaps
|Shortening||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate square||4 Ounce, melted|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||2 1⁄2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Baking soda||2 Teaspoon|
|Semisweet chocolate morsels||1⁄2 Cup (8 tbs)|
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° 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.