This post appears in Make Meal Magic

Prep Time: 10 minutes Bake Time: 4-5 hours Decorating Time: 18 to 20 minutes Makes: 18 - 3 1/2-inch cookies

Black & White Cookies are a NYC favorite. Here I offer a spooky twist, just in time for Halloween. Easy to make, these Black & White Cobweb Cookies will be sure to delight guests at your next goblin party or trick-or-treaters at your door! Cookie baking sheets will make sure your cookies are baked evenly and spook away any mess!

Ingredients:

For the cookies:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) butter, softened
1 cup granulated natural cane sugar
Freshly grated zest of 1 lemon
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup milk

For the vanilla icing:

2 cups Confectioner’s sugar
2 tablespoons cold water
2 teaspoons corn syrup
1/2 teaspoon vanilla extract

For the chocolate icing:

3/4 cup bittersweet chocolate chips
3 tablespoons butter, cut into pieces
1 tablespoon corn syrup

Prep:

1. PREHEAT the oven to 375F. Line three sheet pans with Reynolds® Cookie Baking Sheets.
2. To make the cookies, WHISK together the flour, baking powder, baking
   

   soda and salt in a medium bowl; set aside.

3. ADD the butter, sugar, and lemon zest to a deep mixer bowl. Beat,
   

   on medium speed until light and creamy, 3 to 5 minutes. Add the eggs

   and vanilla. Beat until fluffy and well mixed, 1 to 2 minutes. Pour in the

   milk and the flour mixture. Starting with the mixer on low speed, and

   gradually increasing the speed to medium-high, beat until the batter is just

   mixed, and there are no visible traces of flour.

4. DROP batter by 1/4 cupfuls (an ice cream scooper works great for
   

   evenly shaped cookies), place 3 inches apart (6 should fit on each sheet) onto

   one of the prepared baking sheets. Bake 15 minutes, until the edges are

   lightly golden. Let cookies rest on the pan for 2 minutes, then transfer parchment with cookies on it to a to a wire rack, and cool completely.

5. To make the vanilla icing, ADD the Confectioner’s sugar to a medium
   

   bowl, and whisk to remove any lumps. Pour in 2 tablespoons water, 2 teaspoons corn syrup, and vanilla extract. Whisk, adding more water one drop at a time, until it forms a smooth, but still somewhat thick, icing (you may not need all of the water depending on the humidity).

6. To make the chocolate icing, ADD the chocolate and butter to a microwave
   

   safe bowl. Cook on high power in 30-second intervals, stirring in between,

   until melted (a 1000 watt microwave takes about 60 seconds). Stir in the

   remaining tablespoon of corn syrup.

7. To frost the cookies, SPOON the chocolate icing in a pastry bag fitted
   

   with a small round tip (you can use a disposable freezer bag for this, too.

   Just snip off one corner to pipe out the icing). Place a dollop of vanilla

   icing on the flat side of each cookie. Use an offset spatula or the back of

   a spoon to spread it to the edges. Using the pastry bag, pipe a chocolate

   swirl on top of the vanilla icing.

8. Starting at the center of the cookies, USE the tip of a toothpick or metal
   

   skewer to draw a line to the edge. Repeat this all around the top of the

   cookies to create a spider web decoration. Let the cookies set on the parchment and don’t worry about any icing that drips off the sides. Leave

   the cookies for at least two hours, allowing the icing to set.

REYNOLDS KITCHENS TIP:

Not only do parchment cookie baking sheets lay flat and perfectly fit standard cookie sheets, they ensure your cookies are baked evenly and provides a no-hassle, easy clean-up surface for decorating.

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