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  Mummy Cookies - pg. 2
by Tami Rose

NOTE: If you missed the first page of this recipe, use the "previous page" button at the bottom of the instructions or click here to start from the beginning.

Now that your supplies are at the ready and your work surface has been prepared, let's begin!

What You Do

Roll the cookie dough out on a lightly floured table. Cut out gingerbread boys and bake as directed. Remove cookies to cooling racks and set on counter to completely cool. Do not attempt to frost warm cookies, the frosting and chocolate will melt.

Frost the entire top of each cookie with the vanilla frosting. Using the "red hots", give each mummy 2 eyes.

Add three blocks of white almond bark to a microwave-safe bowl. Microwave for 30 second intervals, stirring after each time, until the almond bark is completely melted. Let the chocolate sit on the counter for one to two minutes to cool, and then spoon it into a plastic baggie. Snip off one end of the bag and then drizzle the chocolate over the mummy cookies to look like bandages.

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Dry on cooling racks. These cookies do not pack or store well once decorated. I suggest eating them the same day that they are frosted and decorated. You can make and bake the sugar cookies ahead of time and freeze them until ready to use. Just make sure that they cookies are completely thawed out before frosting.




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About the Author:
Tami Rose lives in North Carolina with her husband and 2 children. She is always on the lookout for fun, easy crafts that any age group can make. She is the Assistant Administrator on the FamilyCorner.com forums. You can find her there under the username of "ajrsmom". She is also the Assistant Editor for FamilyCorner.com and provides valuable support for the website. Visit her cooking blog Tami's Kitchen Table Talk.

 
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