These Spider Web Cookies are fast and fabulous! Here are the supplies you’ll need:
round sugar cookies
royal icing, white and a small batch of black (recipe below) Tip: icing should be a about the consistency of honey.
Make a round outline around the outside edge of each cookie with the white icing and allow to dry for a few minutes.
Using white icing, “flood” the surface inside the outlined area of each cookie. (If it is difficult for the icing to spread and level, you may need to thin it more with a couple drops of water)
Before the flooded surface dries, make a bullseye pattern with the black icing. Begin with a dot of black in the middle and make rings around the dot.
Using a toothpick, place the tip in the center of the bullseye and quickly drag out towards the edge of the cookie. Repeat this step until you’ve worked your way all the way around the circle and created the spider web.
Allow to dry completely.
Royal Icing Recipe
2 Cups Powdered Sugar
1-1/2 Tablespoons meringue powder
2 to 3 Tablespoons warm water (this varies depending on desired application, start with less and add a little more water as needed)
In a bowl, with mixer at medium speed, beat confectioners’ sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple of drops of water. If icing is too thin, add additional confectioners’ sugar; continue beating until desired consistency. Tint icing with desired food coloring. Using pastry bag or squeeze bottle, decorate as desired. (squeeze bottle is a little easier for flooded applications). Use icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.
Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.