Recipe: Spiderweb sugar cookies

Spiderweb decorating
Whether you’re making a spiderweb on a cookie, cake, or cupcake, you first need to lay down a base of white or dark icing, then pipe out a spiral of a strongly contrasting color on top (such as white icing with a chocolate spiral). Using a toothpick or the tip of a skewer, start at the center of the spiral and pull gently all the way to the edge. Wipe the tip of the toothpick on a paper towel, and then pull the toothpick from the outside to the center, alternating directions in and out all the way around the circle. (If this makes you nervous, you can also pull out from the center only, but your web won’t be quite as complex.)

Royal icing
Royal icing is extremely versatile; you can divide the amount in this recipe into small cups and tint each portion any color you like to make a decorating buffet for your kids (and yourself).

1 egg white
1 teaspoon lemon juice
1 ½ cups confectioners’ sugar

Whip the egg white and lemon juice in a medium bowl with an electric mixer until frothy. With the mixer on medium, beat in confectioners’ sugar, a little at a time, until the mixture thickens slightly. Turn the mixer to high and continue to beat until the mixture is thick and glossy, about three minutes.

Cover the surface with plastic wrap until you’re ready to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to one week.

Excerpted from Ghoulish Goodies: Creature Feature Cupcakes, Monster Eyeballs, Bat Wings, Funny Bones, Witches' Knuckles and Much More. Copyright © 2009 by Sharon Bowers, Photography by ©Kevin Kennefick
Used by permission of Storey Publishing LLC. All Rights Reserved.

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