Spiderweb Sugar Cookies

Directions

1. 1
   Cream the butter and sugar.
2. 2
   Add the egg and beat until fluffy.
3. 3
   Blend in the vanilla.
4. 4
   Sift in the flour, baking powder, and salt, mixing until just combined.
5. 5
   Wrap the dough in plastic wrap and chill for 1 hour.
6. 6
   Preheat the oven to 350 degrees.
7. 7
   On a floured surface, roll half of the dough to 1/8-inch thick.
8. 8
   Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass.
9. 9
   Gather and reroll scraps.
10. 10
    Repeat with remaining dough.
11. 11
    Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden.
12. 12
    Do not allow cookies to brown.
13. 13
    To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
14. 14
    The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
15. 15
    Spoon the melted chocolate into a zipper-lock bag.
16. 16
    Seal the bag, pressing out any air.
17. 17
    Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
18. 18
    To make the spiderwebs, spread white royal icing smoothly over the surface.
19. 19
    Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward.
20. 20
    Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
21. 21
    With beaters or a standing mixer, whip the egg white and lemon juice until frothy.
22. 22
    At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat.
23. 23
    Then beat on high until the mixture is thick and glossy, about 3 minutes.
24. 24
    Cover the surface with plastic wrap while waiting to use it.
25. 25
    Royal icing will set to a firm, glossy finish when applied to a cookie.
26. 26
    The icing can be stored, tightly covered, in the refrigerator for up to a week.
27. 27
    *RAW EGG WARNING
28. 28
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
29. 29
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.