Sweet Spiders Photo
Sweet Spiders

YIELD Makes 20 cookies

INGREDIENTS

1 package (18 ounces) refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
3 to 4 tablespoons seedless red raspberry or cherry preserves*
Chocolate licorice
Decors, cinnamon candies, assorted icings, sprinkles and mini chocolate chips
*If there are large pieces of fruit in preserves, purée in food processor until smooth.

PREPARATION:

  1. Preheat oven to 350°F. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions. Combine dough and cocoa powder in large bowl; mix until well blended.
  2. Evenly divide dough into 20 pieces. Shape each piece into 2 (1-inch) balls and 1 (1/2-inch) ball. For each spider body, flatten 1 (1-inch) ball into 2-inch circle on prepared cookie sheet. Place 1/2 teaspoon preserves in center of circle. Flatten remaining 1-inch ball into 2-inch circle and place over preserves, sealing dough edges. Cut licorice into 1-1/2-inch pieces; cut pieces in half lengthwise. Press licorice into spider body for legs.
  3. For each spider head, slightly flatten 1/2-inch ball and lightly press into spider body. Press decors or cinnamon candies into head for eyes.
  4. Bake 10 to 12 minutes or until dough is set. Cool on cookie sheets 10 minutes; transfer to wire racks to cool completely. Decorate as desired with assorted icings, decors, sprinkles and mini chocolate chips.
This recipe appears in: Halloween
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