White Chocloate Mummy Cookies
  • Cooking Time: 8-9
  • Servings: 30
  • 2/3 c. butter or margarine, softened
  • 1 c. sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 1/2 c. hershey's cocoa
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. mini Semi Sweet Chocolate Chips
  • 1 to 2 packages (12 oz each) White Chocolate Chips
  • 1 to 2 tbsp. shortening (must be shortening)
  • Additional mini semi sweet chocolate chips
  1. Beat butter, sugar, and vanilla in a large bowl until very creamy. Add eggs; beat well. Combine flower, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup small chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.
  2. Heat oven to 350 F. For mummy body, roll 1 tablespoon dough into 3 1/2 inch long carrot shape. Plae on ungreased cookie sheet. For head, roll 2 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
  3. Bake 8 to 9 minutes or until set. Cool slightly; remove from cooking sheet to wire rack. Cool completely.
  4. Microwave 2 cups white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl at HIGH 1 minute. Stir until chips are melted.
  5. Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper (if mixture begins to thicken, return to microwave for a few seconds).
  6. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in bodya nd on face to resemble mummy. Place to small chocolate chips on each for eyes. Store, covered, in a cool dry place.