Marshmallow Cookie Spiders

Enjoy this recipe from Halloween Book 2010.

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black licorice rope
4-1/4 oz. tube white icing
9 oz. pkg. chocolate-covered marshmallow cookies
16 assorted candies

For each spider, cut 4 pieces of licorice measuring 2 to 3 inches in length. Using a knife, cut each licorice piece in half lenghwise. Place each pair of legs opposite each other, flat side down, on lightly greased wax paper. Cover inside ends of licorice with icing. Gently press cookie onto icing and legs. Use icing to “glue” the candies onto cookie for eyes. Allow icing to set up; carefully transfer cookie spiders to serving plates. Makes 8 spiders.

For each spider, cut 4 pieces of licorice measuring 2 to 3 inches in length. Using a knife, cut each licorice piece in half lenghwise. Place each pair of legs opposite each other, flat side down, on lightly greased wax paper. Cover inside ends of licorice with icing. Gently press cookie onto icing and legs. Use icing to “glue” the candies onto cookie for eyes. Allow icing to set up; carefully transfer cookie spiders to serving plates. Makes 8 spiders.