Make sure the licorice laces are cut and ready so they can be inserted into cookies as soon as they are baked.
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Red or black licorice laces (string), cut into 1 1/2 to 2-inch pieces, if desired |
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Decorator gel or frosting |
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Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired. |
Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt.
Continue beating, scraping bowl often, until well mixed.
Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set.
Immediately insert 4 licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.
To add eyes, place a tiny dab of decorator gel or frosting onto cookie; gently press on candy.
Store between sheets of waxed paper in containers with tight-fitting lid.
Recipe Tip
If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.
Recipe Tip
Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve.
Recipe Tip
Use any color decorator sugar to roll the dough balls to create a variety of bugs.
