Mummy Cookies

The same day we make our pumpkin cake, Cady and I tackled a sugar cookie recipe I've been dying to try.  According to Pinterest, they're the softest sugar cookies you can make!  Last year, Cady made mummy cookies and loved them so much, we made them again.  They're just too cute!  We were definitely in the Halloween spirit that day.

Sugar Cookies:

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 3 tsp. vanilla
• 1 cup sour cream
• 1 tsp. salt
• 2 tsp. baking soda
• 5 1/2 cups flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.  Roll out on floured surface to about 1/4 to 1/3 inch thick.  Cut into desired shapes and place on cookie sheet lined with parchment paper.  Bake at 375 degrees for 7-8 minutes.  Cookies will not look done, but baking them "just a little bit longer" will make them crunchy and hard.  If they have been browned anywhere, they've been cooked too long.  Let cool on sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Buttercream Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 1/4-1/3 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.

To make the mummy faces, spread white frosting generously over the cookie, leaving the knife lines for the wrappings.  Use two sliced almonds for the eyes, dotting with black gel icing and drawing a slit for the mouth. 

We actually used a different recipe for the frosting, but this is the recipe with the cookies from the original recipe, found here.