Yummy Mummy Cookies
Makes about 30 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 cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 to 2 packages (10 ounces each) white chocolate chips
1 to 2 tablespoons shortening (do not use butter, margarine or oil)
Miniature semisweet chocolate chips, for garnish

Beat butter, sugar and vanilla in a large bowl until creamy. Add eggs; beat
well.

Stir together flour, cocoa, baking soda and salt; gradually add to butter
mixture, beating until blended. Refrigerate dough 15 to 20 minutes or until
firm enough to handle.

Heat oven to 350 degrees. To form mummy bodies, using 1 tablespoon dough,
roll into 3 1/2 -inch-long carrot shape; place on an ungreased cookie
sheet. To form the mummy's head, roll 1 teaspoon dough into a ball the size
and shape of a grape, press onto the wide end of the body. Repeat procedure
with remaining dough.

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

Place 1 2/3 cups (10-ounce package) white chips and 1 tablespoon shortening
in microwave-safe pie plate or shallow bowl. Cook on high (100 percent
power) for 1 minute; stir until chips are melted.

Coat tops of cookies by placing one cookie at a time on table knife or
narrow metal spatula; spoon white chip mixture over cookie to coat. (If
mixture thickens, 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 semisweet chocolate chips on each cookie for eyes.
Store covered in cool, dry place.
This recipe from Hershey's Cocoa.


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