Spider Web Cookies

No spreader needed for this icing! The icing spreds over the cookie quickly for easy and quick decorating.

Ingredients

  • 3/4 cup (175 mL) milk
  • 1/2 cup (125 mL) plus 1 tbsp (15 mL) light corn syrup
  • 2 tsp (10 mL) vanilla
  • 10 cups (2.4 L) powdered sugar
  • 1/2 tsp (2 mL) food coloring (measure carefully; using too much will affect the detail of the design)

Directions

  1. For colorless icing, whisk milk, corn syrup and vanilla in large mixing bowl. Add powdered sugar; whisk until smooth. If icing becomes too thick, add additional milk, <I>1 tbsp (15 mL)</I> at a time.

  2. Remove ½ cup (125 mL) icing; place in separate bowl. Add food coloring. Transfer icing to Decorator Bottle fitted with a writing tip or fill a resealable plastic bag and cut a small piece off the corner, and set aside.

  3. Place cookies on Stackable Cooling Rack with waxed paper underneath to catch drippings. Using Medium Scoop, place 1 level scoop of colorless icing onto centers of cookies (working with 12 cookies at a time). Icing will spread.

  4. Immediately decorate cookies using colored icing with the following designs. (Icing sets within 3-4 hours.). 

  5.  For spider web design: Use black food coloring, draw a swirl pattern on top with black-tinted icing, starting in the center and working outward. Using the tester end of the Cake Tester & Releasing Tool, start at the center point and drag it outward through the icing to the edge of the cookie. Repeat this process around the entire cookie until you weave your web.

Yield:

  •  Makes enough to ice about 3 dozen cookies
      servings

Nutrients per serving:

(1 iced cookie): Calories 320, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 25 mg, Carbohydrate 55 g, Sodium 175 mg, Fiber 0 g, Protein 2 g
 

Cook's Tips:

Make ahead…decorate later!
Store covered until you’re ready to decorate. Once decorated, store covered at room temperature. (Be sure icing has completely set before storing.)
 

 

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