Cut out the spider bodies using a 2 ½-inch cookie cutter to cut a circle from each slice of bread. Place the circles on a cutting board.

Spread the cream cheese on one side the bread circles using a table knife.

Place the cheese spread side on one each other and stick well so that bread will stay in one place.

Place eight carrot sticks on the side of the bread circles for the spider legs. Place the remaining bread circles on top. Press two currants into each circle to be the eyes.

If you wish you can draw a web on a paper plate with a black marker and place the spiders on the plate to serve. You can also serve the spiders on a round wire rack to resemble the spider web.

This recipe adapted from Junior Leagues’ Kids in the Kitchen

Preheat oven to 300 degrees F (150 degrees C). Line the baking sheet with parchment paper and set aside.

Remove dough from refrigerator in small amounts. Scoop about ½ tablespoon of at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a log of 6 inch length and ¾ inch wide, and then shape it into thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a fork at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.