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Yummy Mummy Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
2 hours 15 minutes
Indulgent white chocolate criss-crossed wraps to delight your guests.
Ingredients:
  • 1 cup butter or margarine, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 3 cups Gold Medal™ all-purpose flour
  • 64 miniature chocolate chips (about 2 teaspoons)
  • 1 cup white vanilla baking chips
Instructions:
  • In a large bowl, use an electric mixer to beat together butter, sugar, vanilla, and egg until light and fluffy. Mix in the flour on low speed until a dough forms. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 to 45 minutes for easier handling.
  • Preheat the oven to 350°F. Divide the dough into 8 equal pieces and roll each piece into a 14-inch rope on a lightly floured surface. Cut each rope into 4 (3-inch) and 4 (1/2-inch) pieces. Roll the 4 (1/2-inch) pieces into balls and attach them to the 4 (3-inch) pieces as heads. Place them on an ungreased cookie sheet 1 inch apart. Press 2 chocolate chips, point sides down, into each mummy head for eyes.
  • Bake for 8 to 10 minutes or until lightly golden and set. Remove from cookie sheets onto a cooling rack. Let cool completely for about 15 minutes.
  • Place vanilla chips in a small resealable freezer bag and seal it. Microwave on High for 40 to 60 seconds until softened. Gently massage the bag until the chips are smooth, then cut a tiny hole in one corner. Drizzle the frosting in a crisscross pattern over the cookies to create mummy bandages. Allow to set for about 20 minutes.

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