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Mummy Cookies

Prep time 55 mins
Cook time 10 mins
Yield 3 dozen cookies

Ingredients

  • 3/4 cup sugar
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 package (12 oz.) white chocolate morsels or prepared vanilla frosting Mini semi-sweet chocolate chips

How to Make It

  1. In large bowl, with electric mixer on medium speed, beat sugar, Hellmann's® or Best Foods® Real Mayonnaise, Spread, egg and vanilla, scraping sides occasionally, 2 minutes or until well blended. Reduce speed to low. Gradually beat in flour just until blended. Wrap dough in plastic wrap and refrigerate 1 hour.

    Preheat oven to 350°. Lightly spray cookie sheets with nonstick cooking spray; set aside.

    Roll dough into 36 (1-inch) balls, then form into baby carrot shape for body. Roll remaining dough into (1/2-inch) balls for head and press together with body. On prepared baking sheets, arrange "mummies", 2 inches apart. Bake 10 minutes or until bottoms are golden. On wire rack, cool 2 minutes; remove cookies from sheets and cool completely.

    In microwave-safe bowl, microwave white chocolate at HIGH 1 minute; stir until smooth. Dip tops of cookies in white chocolate; arrange on wire rack set over aluminum foil to catch excess chocolate. Make "bandage marks" on the body using toothpick. Add morsels for "eyes". Cool completely before serving.

    TIP: To make coffin, "glue" long melba toasts together with additional melted white chocolate, cutting the toasts to fit short ends.