Rocher Spider Cookies

Rocher Spider Cookies.


Rocher Spider Cookies

Ingredients

For 1 Dozen(s)

For the Cookies:

  • 3 tablespoons olive oil
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1 packet Vanillina or 1 teaspoon vanilla extract
  • 1 1/4 cups 00 or all purpose flour
  • 12 Ferrero Rocher Chocolates
  • 1/2 cup semisweet chocolate chips
  • Small Candy Eyes for decorating
 
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Directions

  1. Preheat your oven to 350F degrees.
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl whisk together the oil, egg, yolk, sugar and vanilla. Add the flour and mix until absorbed and a dough forms.
  4. Divide the dough into 12 equal pieces and roll into balls.
    Place each ball of dough 2 inches apart on the baking sheet.
    Using a measuring tablespoon make a deep indentation into each ball. This is where the rocher will rest.
  5. Bake the cookies for 12-15 minutes. Cool completely.
  6. In a double boiler or in a microwave melt the chocolate. Transfer the melted chocolate to a pastry bag or small plastic sandwich bag. Snip a very small corner off the bag and add a small amount of chocolate in each cookie’s indentation. Rest the rocher on the chocolate. This will hold the rocher in the cookie as it dries. Pipe out 3 thin legs on each side of the Cookie.
  7. Put a dot of chocolate on each candy eye and position them on the top of the rocher. Make sure all the chocolate is dry before serving.
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