Recipes from Maria's Kitchen

Chocolate Mummy Cookies
Prep Time: 1 Hr 30 Min
Total Time: 1 Hr 30 min
12 (5-inch) cookies

1 pouch Betty CrockerŽ sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty CrockerŽ Rich & Creamy vanilla frosting
12 small jelly beans, cut in half
Black decorating gel (from 0.68-oz tube)

1. Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.

2. 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; reroll until all dough is used.

3. 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.

4. Spoon frosting into reasealable 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 jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

Special Touch
Cookies make great party favors. Slip each cookie into a clear bag, tie with a colorful ribbon and add a tag with a message like "Boo!" Pile them in a basket by the door.

Special Touch
When making these fun Halloween cookies, cut the dough to move the arms up or down to create action.

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