Chocolate Chip Mummy Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

1/4

cup all-purpose flour

1

container (12 oz) fluffy white whipped ready-to-spread frosting

20

candy eyes

Preparation

Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread man-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

Spread thin layer of frosting on each cookie. Spoon remaining frosting into decorating bag fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.