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Mummy Cookies

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Get wrapped up in our mummy cookies - a creative treat which can bring life to any dessert table.
  • 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 tsp. 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

Nutritional information

 

Amount per serving

Calories140
Calories from Fat60
Total Fat7g
Saturated Fat3g
Trans Fat0g
Cholesterol10mg
Sodium50mg
Total Carbs17g
Dietary Fiber0g
Sugars9g
Protein2g
Calcium2%
Iron2%
Vitamin C0%
Vitamin A2%
  • 1 Beat sugar, Hellmann's® or Best Foods® Real Mayonnaise, Spread, egg and vanilla in large bowl with electric mixer on medium speed, 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.
  • 2 Preheat oven to 350°. Lightly spray cookie sheets with nonstick cooking spray; set aside.
  • 3 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. Arrange ''mummies'' on prepared baking sheets, 2 inches apart. Bake 15 to 18 minutes or until bottoms are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
  • 4 Microwave white chocolate in microwave-safe bowl 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.