Mummy Cookies – a delicious recipe with sugar, mayonnais, I, eggs, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat sugar, Hellmann's(R) or Best Foods(R) 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 350u00b0. 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 10 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.
1153
kcal
Calories
53
g
Fat
152
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup hellmann' or best food real mayonnais, 1/2 cup I Can't Believe It's Not Butter!(R) Spread, 1 eggs, and more.
Yes, Mummy Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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