The not-so-tangled web on these cookies is created by frosting them with white royal icing, adding a thin spiral of black frosting, and pulling a skewer from the center of the cookie out to several points on the edge.
Heat oven to 350 degrees. On a well-floured board, roll out dough to 1/8-inch thickness. Using either cookie cutters or a pattern cut out of cardboard, cut cookies into shapes of bats and cobwebs. Place on ungreased baking sheet, and chill until firm, about 15 minutes. Bake until edges are crisp, but not darkened, 8 to 10 minutes. Cool on wire racks before icing.
To make the cobweb design, begin by icing cookie with royal icing. Pipe out a spiral of black icing starting from the center to the edges of the cookie. Draw a skewer or tip of a sharp knife from the center to each point on the cookie, and then from the inner curves back to the center. Repeat with remaining cookies and icing.