Spider Cookies

Directions

1. Set your oven to 350°F so it's ready when you need it.
2. In a large mixing bowl, use an electric mixer to cream together the peanut butter, shortening, softened butter, granulated sugar, and light brown sugar until light and fluffy, about 4 to 5 minutes. Then add the egg and vanilla extract, mixing until fully incorporated.
3. In another bowl, whisk the all-purpose flour, baking soda, and salt together. With the mixer running on low speed, gradually add the dry ingredients to the peanut butter mixture, beating just until combined.
4. Divide the dough into 20 equal portions, each about 2 packed tablespoons, and roll them into balls. Slightly flatten each ball and arrange them on baking sheets lined with parchment paper, leaving 2 inches of space between cookies. Use your thumb to make an indentation in the center of each cookie. Bake for 8 to 10 minutes, rotating the baking sheets halfway through the baking time.
5. As soon as the cookies come out of the oven, gently place one miniature peanut butter cup just beneath the center of each warm cookie so the heat melts the chocolate body into place. Then, carefully press one chocolate-covered peanut or raisin above the peanut butter cup to form the spider's head. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
6. Once the cookies are fully cool, use the black or brown gel writing icing to draw eight legs extending from the peanut butter cup body on each spider. Allow the icing to set before serving.