Chocolate Mocha Mummy Cookies

Ingredients

• 1 cup butter softened
• 1 cup powdered sugar 
• 1 teaspoon vanilla 
• 1.8 cups flour all-purpose
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon coffee instant
• 1.3 cups peppermint candies white (from 11-oz bag)
• 0.3 cup bittersweet chocolate miniature (40 bits)

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• hand mixer
• ziploc bags
• microwave

Directions

1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
2. On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick.
3. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough.
4. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
5. Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
6. Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping.
7. Add 2 baking bits to each cookie for eyes.