Yummy Mummy Madness

This Halloween Chocolate Mummy Cookie recipe uses a Betty Crocker cookie mix base, which makes the baking process quick and allows more time for decorating with mummy wrappings and frightening eyes.

For more recipes and entertaining tips, including party-planning ideas, visit BettyCrocker.com.

Chocolate Mummy Cookies
Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Makes: 12 (5-inch) cookies
1 pouch Betty Crocker sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 pound) Betty Crocker Rich & Creamy vanilla frosting
12 small jellybeans, cut in half
Betty Crocker black decorating gel (from 0.68-ounce tube)

Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; re-roll until all dough is used. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Spoon frosting into re-sealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or, use decorating bag with flat tip with 1/4-inch wide opening (#44).
Gently squeeze bag to pipe frosting on cookies for bandages. Attach jellybeans for eyes; use black gel to make pupils in eyes. Store cookies in an airtight container, but avoid stacking.

Courtesy of Family Features