Chocolate Almond Mummy Cookies Food

CHOCOLATE MUMMY COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
• Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

HALLOWEEN MUMMY COOKIES

Steps:

• Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.
• Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."
• Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.
• Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.
• Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

MUMMY COOKIES RECIPE BY TASTY

Steps:

• Make the cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy, 2-3 minutes. Add the eggs and vanilla and beat until creamy and fully combined, 1-2 minutes more.
• In a medium bowl, combine the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed just until incorporated, 2-3 minutes. Refrigerate the dough for about 20 minutes, or until firm enough to handle.
• For a mummy body, roll 1-1½ tablespoons of cookie dough into a 3-inch-long carrot shape. For a head, roll some of the dough into a ½-inch-wide ball. Stick the head onto the wider end of the body. Repeat with the remaining dough; you should have about 24 mummies total. Arrange the cookies on the prepared baking sheets, spacing evenly, then chill in the freezer for 5-10 minutes, until firm.
• Bake the cookies for 8-9 minutes, or until set and golden brown. Remove from the oven and let cool completely, about 20 minutes.
• Decorate the cookies: In a medium microwave-safe bowl, combine 16 ounces of white chocolate chips and 1½ tablespoons of coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Using a fork, dip each cookie in the melted white chocolate to coat completely. Remove any excess chocolate by scraping the bottom of the cookie and fork against the rim of the bowl. Return the cookies to the baking sheet. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
• In a small microwave-safe bowl, combine the remaining 4 ounces of white chocolate and the remaining ½ tablespoon coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
• Pipe the melted white chocolate in zigzags over the dipped cookies, starting at the top and working downward. Finish with a long X-shaped drizzle over the zig zags. Add 2 candy eyeballs to the top of each cookie. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
• Enjoy!

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Cream butter and shortening.
• Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
• Add egg and vanilla, beating well.
• Combine flour, soda and salt; add to creamed mixture mixing well.
• Stir in white chocolate and almonds.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375F for 8-10 minutes.
• Remove to wire racks to cool.

CHOCOLATE MOCHA MUMMY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
• On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
• Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
• Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.