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Dancing Mummies

Use a gingerbread boy cookie cutter to make these Halloween mummy cookies. —Dore' Merrick Grabski, Utica, New York
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 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

Directions

  • 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. Add candy buttons and decorating gel for eyes.
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