Chocolate Spiderweb Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 1 large egg white 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 3 tablespoons milk 2% reduced-fat
• 2 cups powdered sugar sifted
• 0.1 teaspoon salt 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable shortening 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• mixing bowl
• blender
• ziploc bags
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
4. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended.
5. Add vanilla and egg white; beat well.
6. Add flour mixture; beat until well blended.
7. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.
8. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray.
9. Bake at 350 for 10 minutes or until set.
10. Remove from pans; cool completely on wire racks.
11. Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth. Spoon into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Working with 1 cookie at a time, pipe 3 concentric circles onto each cookie. Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."