Peanut Butter Spider Cookies

Directions

1. Preheat your oven to 180°C (350°F) without the fan.
2. In a stand mixer bowl, combine the granulated sugar and light muscovado (or brown) sugar. Use the flat paddle attachment to mix them together lightly until any lumps are gone.
3. Add the vegetable shortening and smooth peanut butter to the bowl. Beat on medium speed until the mixture becomes light and smooth.
4. Add the egg and vanilla bean paste (or extract). Beat for about a minute until everything is thoroughly combined.
5. Sift the plain flour, baking soda, and fine salt into the bowl. Beat on low speed until the dough is well incorporated.
6. Line a baking tray with non-stick baking paper. Roll small balls of dough and place them on the tray, spacing them about 2-3 inches apart. Gently flatten each ball with your fingers.
7. Bake the cookies for about 12 minutes. Remove the tray from the oven and use the end of a pestle (or similar tool) to make soft indentations in the center of each cookie. Return the tray to the oven and bake for another 6-8 minutes, until the cookies are lightly golden and the edges feel somewhat firm.
8. Let the cookies cool on the baking tray for about 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely.
9. Place the melted dark chocolate into a small piping bag. Pipe a small dot of chocolate (about the size of a lentil) into the cavity of each cookie.
10. Press a Lindt Lindor chocolate truffle into each cavity, positioning it so the bottom of the truffle faces outward to look like a mouth.
11. Squeeze two tiny dots of melted chocolate onto each truffle and attach two candy eyes to form the spider's face.
12. Pipe eight legs onto each cookie using the remaining melted chocolate. Allow the chocolate to set for at least 30 minutes before serving.