Spiderweb Sugar Cookies
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
55
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 cups
Sugar (confectioners')1
Egg1 tsp
Vanilla2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Chocolate Chip1 tsp
Lemon JuiceDirections:
1
Cream the butter and sugar
2
Add the egg and beat until fluffy
3
Blend in the vanilla
4
Sift in the flour, baking powder, and salt, mixing until just combined
5
Wrap the dough in plastic wrap and chill for 1 hour
6
Preheat the oven to 350 degrees
7
On a floured surface, roll half of the dough to 1/8-inch thick
8
Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass
9
Gather and reroll scraps
10
Repeat with remaining dough
11
Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden
12
Do not allow cookies to brown
13
To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes
14
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary
15
Spoon the melted chocolate into a zipper-lock bag
16
Seal the bag, pressing out any air
17
Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing
18
To make the spiderwebs, spread white royal icing smoothly over the surface
19
Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward
20
Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design
21
With beaters or a standing mixer, whip the egg white and lemon juice until frothy
22
At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat
23
Then beat on high until the mixture is thick and glossy, about 3 minutes
24
Cover the surface with plastic wrap while waiting to use it
25
Royal icing will set to a firm, glossy finish when applied to a cookie
26
The icing can be stored, tightly covered, in the refrigerator for up to a week