Mummy Cookies
1/2 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2/3 cup unsalted butter, softened
1 cup sugar
2 tsp. vanilla extract
2 eggs
1 lb. white chocolate
1-1/2 Tbs. vegetable shortening
2 Tbs. miniature chocolate chips
Sift together first 4 ingredients in a bowl. Set aside. Combine butter, sugar
and vanilla in a bowl. Using an electric mixer, beat until creamy. Add eggs and
mix thoroughly. Gradually beat butter mixture into dry ingredients until
blended. Cover bowl and refrigerate about 20 minutes or until slightly firm.
Preheat oven to 350°F. Make mummy's bodies by rolling a heaping tablespoon of
dough into the shape of about a 4 inch carrot. Arrange on an ungreased cookie
sheet. Roll 1 teaspoon of dough into small balls and press onto the top of the
mummy bodies. Bake about 9 minutes or until just set. Cool cookies slightly
before transferring to a wire rack. Combine white chocolate and shortening in a
microwaveable bowl. Cook on high in microwave about 1 minute or until mixture
melts. Stir to mix thoroughly. Carefully place mummy on a narrow spatula or wide
knife and spoon melted coating over cookie. Transfer to waxed paper and let
cool. Repeat process with remaining cookies and coating, heating white chocolate
mixture if it begins to harden. Using a dull knife, make score marks around body
and head to simulate wrapped cloth. Press 2 miniature chocolate chips in the
head for the eyes.
This recipe serves 8 people.