Chocolate Mummy Cookies Recipe 465

YUMMY MUMMY COOKIES

Steps:

• In large bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until light and fluffy. Add flour; beat on low speed until dough forms. Roll dough into a ball. Cover with plastic wrap; refrigerate 30 to 45 minutes for easier handling.
• Heat oven to 350°F. Divide dough into 8 equal pieces. On lightly floured surface, roll each piece into rope 14 inches long. Cut each rope into 4 (3-inch) and 4 (1/2-inch) lengths of dough. Roll the 4 (1/2-inch) pieces into balls and attach to 4 (3-inch) pieces as heads. On ungreased cookie sheet, place 1 inch apart. Press 2 chocolate chips, point sides down, in each mummy head for eyes.
• Bake 8 to 10 minutes or until very light golden brown and tops are set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small resealable freezer plastic bag, place vanilla chips; seal bag. Microwave on High 40 to 60 seconds or until softened. Gently squeeze bag until chips are smooth; cut off tiny corner of bag. Squeeze bag to drizzle frosting in a crisscross pattern over cookies to look like mummy bandages. Let stand until set, about 20 minutes.

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.

CHOCOLATE-ALMOND MUMMY COOKIES

Steps:

• Combine the all-purpose flour, almond flour, cocoa powder, salt and baking powder in a medium bowl; whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll out but not hard, 1 to 2 hours.
• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes using a 5-inch mummy cookie cutter (or cut the dough into rectangles or circles). Reserve the dough scraps. Arrange the cutouts about 1 inch apart on the prepared baking sheets.
• Gather the dough scraps and roll out on a lightly floured surface until very thin. Cut into 1/8-inch-wide strips. Arrange the dough strips on the cutouts to look like bandages, trimming as needed. Refrigerate the cutouts until firm, about 15 minutes.
• Bake the cookies until firm around the edges, 15 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar and dot with black decorating icing for eyes.

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.

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!

HALLOWEEN OREO® MUMMIES

Steps:

• Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
• Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
• Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
• Before the stripes dry, stick two candy eyeballs on the top of each cookie.
• Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).