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Dancing Mummies

 Dancing Mummies
Use a gingerbread boy cookie cutter to make these Halloween mummy cookies. —Dore' Merrick Grabski, Utica, New York
36 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 2/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon each ground cinnamon, ginger and cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 can (16 ounces) vanilla frosting
  • Candy buttons and black decorating gel


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg. Beat in molasses. Combine the flour, baking soda,
  • cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed
  • mixture and mix well. Divide dough in half. Refrigerate for at least
  • 1 hour.
  • Preheat oven to 350°. On a lightly floured surface, roll out each
  • portion of dough to 1/8-in. thickness. Cut with a floured 3-in.
  • dancing gingerbread boy-shaped cookie cutter. Place 2 in. apart on
  • greased baking sheets. Bake 8-10 minutes or until edges are firm.
  • Cool on wire racks.
  • For mummy bandages, pipe frosting using basket weave pastry tip #47.

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Dancing Mummies (continued)

Directions (continued)

  • Add candy buttons and decorating gel for eyes. Yield: 3 dozen.