1 cup butter of margarine, softened
3/4 cup sugar
2 teaspoons vanilla
3 cups all-purpose flour
64 miniature chocolate chips (about 1 teaspoon)
1 cup white vanilla baking chips
- In a large bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until light and fluffy. Add flour; beat on low speed until dough forms. Roll dough into a ball. Cover with plastic wrap, refrigerate 30 to 45 minutes for easier handling.
- Heat oven to 350 degrees F. Divide dough into 8 equal pieces. On lightly floured surface, roll each piece into rope 14 inches long. Cut each rope into 4 (3-inch) and 4 (1/2 inch) lengths of dough. Roll the 4 (1/2 inch) pieces into balls and attach to 4 (3-inch) pieces as heads. On ungreased cookie sheet, place 1 inch apart. Press 2 chocolate chips, point side down, in each mummy head for eyes.
- Bake 8 to 10 minutes or until very light golden brown and tops are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small resealable freezer plastic bag, place vanilla chips; seal bag. Microwave on high 40 - 60 seconds or until softened. Gently squeeze bag until chips are smooth; cut off tiny corner of bag. Squeeze bag to drizzle frosting in a crisscross pattern over cookies to look like mummy bandage. Let stand until set, about 20 minutes.
High altitude (3500-6500 FT): Bake 10 - 12 minutes
These cookies can be made ahead and frozen. After they set up, they can easily be stacked. Cover tightly before freezing.
TIP: Prop these cute cookies up in a glass using orange and black jelly beans.