Yummy Mummy Cookies

These little wrap stars will make your guests smile. Just criss-cross with melted white chocolate.

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  • prep time 1 hr 10 min
  • total time 2 hr 15 min
  • ingredients 7
  • servings 32
 

Ingredients

1
cup butter or margarine, softened
3/4
cup sugar
2
teaspoons vanilla
1
egg
3
cups all-purpose flour
64
miniature chocolate chips (about 2 teaspoons)
1
cup white vanilla baking chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

These cookies can be made ahead and frozen. After they set up, they can easily be stacked. Cover tightly before freezing.

Prop these cute cookies up in a glass using orange and black jelly beans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
55mg
55%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.