Twist the cookies apart gently in a back-and-forth motion to release one cookie half from the creme.  Or, you can use a small metal spatula to scrape the creme close to one half of the cookie.  Any creme remaining on the plain cookie halves can be spread onto the creme-topped cookie halves.  If desired, you can scrape off and discard any creme smudges with the spatula, skewer or toothpick.

Use different sizes of round pastry tips to easily create the curved lines in the spiderweb before removing the excess creme as directed.  Or to make it easier, use black gel or icing to draw the spiderweb lines on the icing instead of scraping off the icing as directed in recipe.

After carving the spiderwebs, press the cookie halves, creme sides down, into white, orange or purple colored sugar. Gently shake the cookies to remove any excess sugar.