Page 154 - Betty Crocker - Halloween Cookbook

Chocolate Mocha Mummy Cookies

PREP TIME: 1 Hour 10 Minutes • START TO FINISH: 1 Hour 40 Minutes • 20 servings (1 cookie)

Cookies 1. In large bowl, beat butter, powdered sugar and vanilla with electric
1 cup butter or margarine, mixer on medium speed 2 minutes or until creamy. On low speed, beat
softened in flour, cocoa and coffee granules 1 to 2 minutes or until well blended.
1 cup powdered sugar Divide dough into 2 balls; press each to form disk. Wrap each disk in
1 teaspoon vanilla plastic wrap; freeze 10 minutes.
1³ ⁄ ₄ cups all-purpose flour 2. Heat oven to 350°F. On lightly floured surface, roll 1 dough disk
¹ ⁄ ₃ cup unsweetened baking to ¹⁄₈-inch thickness. Cut with 5-inch gingerbread boy cutter. On
cocoa ungreased cookie sheets, place cutouts 1 inch apart. Repeat with
1 teaspoon instant coffee second dough disk. Reroll scraps and cut out additional cookies.
granules or crystals 3. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from
cookie sheets to cooling racks. Cool completely, about 20 minutes.
Decorations 4. In small resealable plastic freezer bag, place baking chips; seal bag.
1¼ cups white vanilla baking Microwave on High 30 seconds. Turn bag over; microwave 15 seconds
chips
longer until chips are softened. Squeeze bag until chips are smooth.
40 miniature candy-coated Cut off tiny corner of bag. Squeeze bag to drizzle melted chips over
milk chocolate baking bits cookies for mummy wrapping. Add 2 candies to each cookie for eyes.
(about ¼ cup)

1 Serving: Calories 220; Total Fat 13g (Saturated Fat 8g); Sodium 75mg; Total Carbohydrate
23g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Other Carbohydrate, 2½ Fat Carbohydrate
Choices: 1½

Terrifying Tip

Use purchased white frosting instead of melting
the white chips. There’s no need to melt the
frosting; just spoon into a small resealable food-
storage plastic bag and pipe it on the cookies.

Betty Crocker Halloween Cookbook 152 • Frightful Cookies & Other Treats
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