 Yummy Mummy Cookies
Makes about 30 cookies
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Image © Publications International, Ltd.
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Yummy Mummy Cookies
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Ingredients
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2/3
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cup butter or margarine, softened
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1
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cup sugar
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2
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teaspoons vanilla extract
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2
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eggs
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2-1/2
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cups all-purpose flour
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1/2
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cup HERSHEY'®S Cocoa
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1/2
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teaspoon salt
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1/4
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teaspoon baking soda
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1
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cup HERSHEY'®S Mini Chips Semi-Sweet Chocolate
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1
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to 2 packages (12 ounces each) HERSHEY'®S Premier White Chips
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1
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to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
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Additional HERSHEY'®S Mini Chips Semi-Sweet Chocolate
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1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda; 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.
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2. Heat oven to 350°F.
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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.
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4. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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5. Place 2 cups (12-ounce package) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted.
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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. 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.
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© The Hershey Company
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Printed
from fbnr.com
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