Chocolate Spiderweb Snaps

Rolled and Sliced Cookies
Christmas Cookies

  • 4 (1 ounce) squares unsweetened chocolate
  • 1 1/4 cups shortening
  • 2 cups sugar
  • 2 eggs
  • 1/3 cup light corn syrup
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Frosting (recipe follows)
  • 1/2 cup semisweet chocolate morsels

Melt unsweetened chocolate in top of a double boiler over simmering water. Remove from heat.

Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add melted chocolate, eggs, syrup, water, and vanilla ; mix well.

Combine flour, soda, and salt; add to creamed mixture, blending well.

Shape dough into 2 rolls, 2 1/2 inches in diameter. Wrap in waxed paper, and chill 8 hours or overnight. Remove waxed paper, and cut into 1/4 inch slices. Place1 inch apart 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 evenly over cookies to within 1/8 inch of edge; let stand until frosting sets.

Melt chocolate in top of a double boiler over simmering water; let stand just until cool, but not set. Spoon into a pastry bag fitted with a No. 2 round tip. Pipe chocolate in parallel lines, 1/4 inch apart, across tops of cookies. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate sets.

Yield: 5 dozen.


  • 6 cups sifted powdered sugar
  • 1/4 cup plus 2 tablespoons warm water
  • Paste food coloring

Combine sugar and enough water to yield desired spreading consistency, mixing well. Color, as desired, with a small amount of paste food coloring.

Yield: frosting for 5 dozen cookies.


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