YIELD Makes 20 cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/4||cup unsweetened cocoa powder|
|3||to 4 tablespoons seedless red raspberry or cherry preserves*|
|Decors, cinnamon candies, assorted icings, sprinkles and mini chocolate chips|
- 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.
- 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.
- 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.
- 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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