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Cream the butter and sugar.
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Add the egg and beat until fluffy.
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3
Blend in the vanilla.
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4
Sift in the flour, baking powder, and salt, mixing until just combined.
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5
Wrap the dough in plastic wrap and chill for 1 hour.
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6
Preheat the oven to 350 degrees.
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On a floured surface, roll half of the dough to 1/8-inch thick.
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Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass.
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Gather and reroll scraps.
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Repeat with remaining dough.
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Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden.
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Do not allow cookies to brown.
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To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
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The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
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15
Spoon the melted chocolate into a zipper-lock bag.
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Seal the bag, pressing out any air.
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Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
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18
To make the spiderwebs, spread white royal icing smoothly over the surface.
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19
Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward.
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20
Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
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21
With beaters or a standing mixer, whip the egg white and lemon juice until frothy.
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22
At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat.
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Then beat on high until the mixture is thick and glossy, about 3 minutes.
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24
Cover the surface with plastic wrap while waiting to use it.
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25
Royal icing will set to a firm, glossy finish when applied to a cookie.
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26
The icing can be stored, tightly covered, in the refrigerator for up to a week.
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27
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
