Mummy Cookies Recipe By Tasty Food
CHOCOLATE MUMMY COOKIES
Easy cookie mix jump-starts Halloween cookie fun. Gather the kids and get baking!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 400, Carbohydrate 62 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 43 g, TransFat 4 g
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- Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour, cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup small chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.
- Heat oven to 350°F. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
- Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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Ratings 7Calories 140 per servingCategory Dessert, Snack
- PREP: Line a baking sheet with parchment paper. Remove the cookies from the package and place in an even layer on the lined sheet pan. Place in the freezer while melting the chocolate.
- MELT WHITE CHOCOLATE: In a large microwave-safe bowl, add the white chocolate chips and vegetable oil. Microwave for 30 seconds, stir for 15-20 seconds, and microwave for another 25 seconds. Stir until melted or return to the microwave for 10-15 more seconds.
- COAT COOKIES IN WHITE CHOCOLATE: (Work quickly; white chocolate hardens fast!) Holding the cookie in one hand and a spoon in the other hand, spoon the melted chocolate over the top 2/3 of the cookies. We spoon chocolate over the cookie instead of dipping it. (Dipping the cookies causes the chocolate from the center of the Milano to melt into the white chocolate, creating an off-colored chocolate.) Once the chocolate has been spooned over the cookie, tap the cookie on the edge of the bowl a few times; then scrape the bottom of the cookie on the side of the bowl to remove excess chocolate from the bottom of the cookie.
- WHITE CHOCOLATE DRIZZLE: Return the chocolate-coated cookies to the lined baking sheet and allow it to completely dry. Make sure the remaining chocolate is still completely melted; if it's hardened at all, melt it for 10-15 seconds in the microwave. Use a spatula to scrape the remaining white chocolate into a small plastic bag and cut off the tip with scissors. Pipe the melted white chocolate over the cookies to form the "bandages" of the mummy.
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