Betty Crocker cookie mix base, which makes the baking process quick and allows more time for decorating with mummy wrappings and frightening eyes.
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 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 ¼-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.