A quick recipe-reprint from last year: our favorite Yummy Mummy Cookies. The cookie is a basic chocolate sugar cookie or regular sugar cookie dough. Coated in melted white chocolate and scored to look like a mummy.
Visit last year’s post Yummy Mummy Cookies for details on prep.
Yummy Mummy Cookies
(adapted from Hershey’s)
Makes about 2 dozen cookies
2/3 cup butter
1 cup sugar
2 tsp vanilla
2 ½ cups flour
½ cup cocoa
¼ tsp baking soda
½ tsp salt
1-2 pkg white chocolate chips
1-2 Tbs shortening per package of chips (not butter)
Mini chocolate chips
Preheat oven to 350°F.
Beat butter, sugar and vanilla until creamy. Beat in eggs. Stir together dry ingredients; gradually add to butter mixture. Beat until blended. Refrigerate 20 minutes for easier handling, if desired.
To form mummy bodies: Roll dough into 2-3” long carrot shape. Roll a small ball for a head. Press together on ungreased cookie sheet.
Bake 8-9 minutes. Cool completely.
Microwave white chocolate chips and shortening until smooth. Coat tops of mummy cookies by placing one cookie at a time on a table knife. Hold knife over the bowl of melted white chocolate and spoon mixture over cookie. Gently tap knife to remove excess chocolate. Place on waxed paper. Place 2 mini chocolate chips on for eyes. As coating begins to set on cookies, use a toothpick to score lines into the coating to resemble mummy wrappings. Let harden completely before storing.
FOR VANILLA MUMMY COOKIES: Use your favorite Sugar Cookie dough (one without too much spread).