Halloween-Yummy Mummy Cookies

These cookies are a family favorite and they look forward to them every year now. It definitely takes some time, and although it looks like a fun project for the kids to work with you on, proceed at your own risk! I have let them help twice in the past, and I'm sure it would only get better each passing year, but now that I have an almost 3-year-old who must participate in everything, I will still be making these alone during naptime and coating after bedtime! The only drawbacks are the white chocolate hardening to any surface it comes in contact with when the kids are helping and having to keep two dishes of white chocolate simultaneously warmed and going rather than one when doing it alone. They are absolutely sinful.....rich.....(a perfect PMS fix!)

(Note: I've had better success at achieving the mummy wrap look drizzling a cooled-down white chocolate mixture, but the toothpick method works okay too - you'll just need to find the right temperature to make it work best).

Ingredients:
2/3 c. butter or margarine, softened
1 c. sugar
2 tsp. vanilla extract
2 eggs
2-1/2 c. all purpose flour
1/2 c. cocoa
1/4 tsp. baking soda
1/2 tsp. salt
1 c. mini semi-sweet chocolate chips (10-oz bag)
1 to 2 packages of white chocolate chips
1 to 2 tbsp. shortening (do not use butter, margarine, spread, or oil)
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1. Beat butter, sugar, and vanilla in large bowl until creamy.
2. Add eggs; beat well.
3. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until blended.
4. Stir in 1 cup mini chocolate chips. Refrigerate dough 15 to 20 minutes or until firm enough to handle.
5. Heat oven to 350 degrees F.

6. Using 1 tbsp. dough, roll into 3-1/2-inch carrot shape. Place onto ungreased cookie sheet.
7. To form head, using 1 tsp. dough, roll into ball the size and shape of a grape; press onto wide end of body.

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

9. Place 1-2/3 cups (10-ounce package) white chips and 1 tbsp. shortening in microwave-safe pie plate or shallow bowl (I use a a glass meatloaf pan). Microwave at HIGH (100%) 1 minute; stir until chips are melted.

10. Coat tops of cookies by placing one cookie at a time on a table knife (I use a cake-frosting knife) or narrow metal spatula; spoon white chip mixture evenly over cookie to coat. (If mixture begins to thicken, return to microwave for a few seconds). Place coated cookies on wax paper. Melt additional chips with shortening if needed for additional coating. As coating begins to set on cookies, using a toothpick, score lines and facial features into coating to resemble mummy. Place 2 mummy chips on each cookie for eyes.

11. Store, covered, in cool, dry place.