Chocolate Mocha Mummy Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Found these in a Fall Baking book.........they look pretty fun! Prep time includes freeze time for the dough Ingredients:
1 c butter or margerine, softened |
1 c confectioner's sugar |
1 tsp vanilla |
1 3/4 c flour |
1/3 c unsweetened cocoa |
1 tsp instant coffee crystals |
1 1/4 c white vanilla baking chips |
1/4 c miniature semi-sweet chips |
Directions:
1. 350 oven
2. In a large bowl, beat butter,confectioner's sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy
3. On low speed, beat in flour, cocoa and coffee granules for 1 to 2 minutes or until well mixed
4. Divide dough into 2 balls; press eash to form a disk
5. Wrap each disk in plastic wrap and freeze for 10 minutesOn a lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick
6. cut with a 5 inch boy cutter
7. On greased cookie sheet, place cutouts about an inch apart
8. Reroll and cut any remaining dough
9. Bake 9 to 10 minutes or until set
10. Cool 1 minute; remove from pan to wire racks
11. Cool completely
12. Place white baking chips in a small resealable freezer bag; seal bag
13. Microwave on high 30 seconds; turn bag over and microwave on high 15 seconds longer until chips are softened
14. Squeeze bag until mixture is smooth
15. If necessary microwave in small increments of time until completely melted and smooth
16. Cut a very small tip from one corner of bag
17. Squeeze bag to drizzle melted chips over cookies for mummy wrapping
18. Add two semi sweet baking bits to each cookie for eyes
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