extreme flavors

Yummy Mummy Cookies

2/3 cup butter or margarine, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
1 or 2 (10 ounce) packages white chocolate chips, your choice
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional mini semi-sweet chocolate chips

In a large bowl, beat butter, sugar and vanilla extract until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

Preheat the oven to 350 degrees F.

For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet.

For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.

Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted.

Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy. Place two mini chocolate chips on each for eyes.

Store, covered, in cool dry place.