Tarantula Cookies
By: Sheri Wetherell
Published: Friday, October 7, 2011 - 12:32pm

Ingredients




2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies, such as Red Hots

Preparation

1 Preheat oven to 350°F. 2 In a medium mixing bowl, combine flour, baking powder, salt, and baking soda. 3 In separate, large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and continue to beat until well blended. 4 Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough. 5 Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough. 6 Bake until cookies start to brown around edges, about 7-10 minutes. 7 Remove the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of waxed paper. 8 In a double boiler or the microwave, melt the chocolate chips with vegetable oil. 9 Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head.

About

A fun Halloween cookie! Recipe from Bon Appetit.