Halloween Mummy Cookies

Ingredients

• 0.67 cups butter , softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.25 teaspoons baking soda
• 0.5 teaspoons salt
• 2 packages white chocolate chips , 11 ounce
• 1.5 tablespoons solid vegetable shortening , or as needed
• miniature chocolate chips

Instructions

1. 1

   Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.

2. 2

   Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.

3. 3

   Preheat oven to 350 degrees F (175 degrees C).

4. 4

   Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."

5. 5

   Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.

6. 6

   Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.

7. 7

   Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.