Yummy Mummy Cookies (That's debatable!)

Peter decided that he wanted to make the Yummy Mummy Cookies from our Halloween cookbook.

I aim to please, so I made them this weekend.  And when I say "I" that's exactly what I mean.  I guess Peter really meant to say that he wanted to EAT Yummy Mummy Treats because neither he nor Sarah had any interest in helping make them.

The final product was supposed to look like this:

Cute, huh? It is basically a chocolate cookie rolled into a mummy shape and covered in white chocolate.

Here is what my chocolate cookies looked before I popped them into the oven:

 I couldn't stop giggling because I was reminded of these cookies. (Scroll to the bottom of this post.)

Ahem.  Back to the mummies.

I baked them and covered them in white chocolate and put on the chocolate chips for eyes.  And at that point, I realized that I should have splurged and gotten the miniature chocolate chips.  (We already had the regular sized ones and I figured eh, it won't make any difference.)

I was wrong.  Because my mummies look like strange alien-eyed ghosts.  Spooky but not quite the look I was going for.

Apparently a tiny detail can make a big difference in the world of Halloween confections.

And the taste - not wonderful.  Not horrible but not wonderful either. I won't be making these again but at least Peter had fun asking me to make them for him.


In case you are interested in a cute yet not very tasty Halloween recipe,  here is the recipe which was taken from Frightfully Fun Halloween Recipes.*

Ingredients:

• 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 HERSHEY'S Cocoa
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 1 to 2 packages (12 oz. each) HERSHEY'S Premium White Chips
• 1 to 2 tablespoons shortening(do not use butter, margarine, spread or oil)
• Additional HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions:

1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour, 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; place on ungreased cookie sheet. For head, roll 1 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 cookie sheet to wire rack. Cool completely.

4. Microwave 2 cups (12-oz. pkg.) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, 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.) Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble mummy . Place two small chocolate chips on each for eyes. Store, covered, in cool dry place.  Makes about 30 cookies.

*The photo was also taken from Frightfully Fun Halloween Recipes.  The book was published by Publications International in 2000.