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Mummy Cookies




Source of Recipe


Marla


List of Ingredients




Mummy Cookies


2/3 cup butter or margarine, softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2-1/2 cups all-purpose flour
1/2 cup HERSHEY'®S Cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup HERSHEY'®S MINI CHIPS™ Semi-Sweet Chocolate Chips
1 to 2 packages (10 ounces each) HERSHEY'®S Premier White Chips
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional HERSHEY'®S MINI CHIPS™ Semi-Sweet Chocolate Chips

Recipe




1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in 1 cup small chocolate chips. Refrigerate dough 15 to 20 minutes or until firm enough to handle.

2. Heat oven to 350°F.

3. To form mummy body, using 1 tablespoon dough, roll into 3-1/2-inch carrot shape; place on ungreased cookie sheet. To form head, using 1 teaspoon dough, roll into ball the size and shape of a grape; press onto wide end of body. Repeat procedure with remaining dough.

4. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

5. Place 1-2/3 cups (10-ounce package) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted.

6. Coat tops of cookies by placing one cookie at a time on table knife or narrow metal spatula; spoon white chip mixture evenly over cookie to coat. (If mixture begins to thicken, return to microwave for a few seconds). Place coated cookies on wax paper.

7. Melt additional chips with shortening, if needed, for additional coating. As coating begins to set on cookies, using a toothpick, score lines and facial features into coating to resemble mummy. Place 2 small chocolate chips on each cookie for eyes. Store, covered, in cool, dry place.

Makes about 30 cookies