YUMMY MUMMY COOKIES
These little wrap stars will make your guests smile. Just criss-cross with melted white chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
MUMMY COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, large eggs, vanilla extract, all purpose flour, kosher salt, baking soda, white chocolate chip, coconut oil, small candy eyeballs
Provided by Snoop & Martha's Very Tasty Halloween
Categories Desserts
Yield 24 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 83 calories, Carbohydrate 14 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
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.
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