Mummy Cookies
Prep time
Total time
Serves: 1 dozen cookies
  1. Melt the chocolate chips with the oil or shortening. Whisk until smooth.
  2. Dip the tops of the cookies in the chocolate (go ahead, get your hands chocolaty!), letting excess drip off . Turn them right side up onto a wire rack or sheet lined with wax or parchment paper.
  3. Place the cookies in the refrigerator while you make the icing..
  4. Add the powdered sugar to a mixing bowl and drizzle in the vanilla. Add the milk beverage, 1 teaspoon at a time, until you get a thick, but slightly drizzly icing. You might need just 3 teaspoons or you might need 5. I use exactly 4 teaspoons.
  5. Place the icing in something with a narrow opening for piping. I love using squeeze bottles and bought ones like these at the grocery store.
  6. Pull the cookies from the refrigerator once the chocolate is set.
  7. Pipe two icing dots on each cookie for the eyes. Press a mini chocolate chip, upside down, in the center of each icing eye.
  8. Pipe icing across the cookies in a random fashion like mummy bandages.
  9. Store in a single layer until ready to serve. Because our place is warm, and I don't temper the chocolate, I keep them chilled. But they should keep at room temperature, too.
Recipe by Go Dairy Free at