Raisin Spider Cookies

Directions

• 1

  In two small bowls add 1 cup powdered sugar into each bowl.

• 2

  Add black food coloring to one bowl and purple (blue and red) to the other.

• 3

  Slowly add water and stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny. Approximately 2 teaspoons for each bowl.

• 4

  In a third bowl add 1 1/2 cups powdered sugar.

• 5

  Slowly add water and stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny. Approximately 2 to 2 1/2 teaspoons.

• 6

  Pour each icing into its own resealable bag and squeeze icing into one corner. Snip a tiny piece of the corner of the bag off and place each bag in a glass, cut tip side down.

• 7

  Working with one cookie at a time, start with the white icing and pipe an outline of a circle along the edge of the cookie. Once outline is done, fill in center with white icing. Use a toothpick or bamboo skewer to spread icing evenly.

• 8

  Start at the center of the cookie and pipe a swirl of purple or black for the web. Turn and spiral the icing outwards towards the edge of the cookie.

• 9

  Using a toothpick or bamboo skewer, place the tip at the center of the cookie and drag it out through the icing toward the edge of the cookie. Continue doing this throughout the cookie until your web is formed and complete.

• 10

  While the icing is wet, place a raisin on the cookie for the spider’s body. Add 4 chocolate sprinkles to one side of the raisin for the spider’s leg, then add 4 more to the other side.

• 11

  Using white icing, add two tiny dots for eyes and let cookie dry.

• 12

  Continue icing the other cookies.