Use a gingerbread boy cookie cutter to make these Halloween mummy cookies.
—DORE MERRICK GRABSKI UTICA, NY
PREP: 15 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
2/3 cup shortening
1/2 cup sugar
1/2 cup molasses
1 large 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
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg. Beat in the 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.
2. 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.
3. For mummy bandages, pipe frosting using basket weave pastry tip #47. Add candy buttons and decorating gel for eyes.