Spider Cookies

By Diane Lofgren Mangum

wafers

shoestring licorice, cut into 2″ (5 cm) lengths

frosting

tiny cinnamon candies

brown and orange sprinkles (optional)

1. Frost flat side of two wafers for each cookie.

2. Stick just ends of four licorice lengths into frosting on each side of wafer (see illustration); top with second wafer, frosting side down.

3. With tiny dab of frosting, “glue” on cinnamon-candy eyes.

4. (Optional) Frost top of spider, and cover with sprinkles.

Illustrated by Dick Brown