Pink Little Cake: Halloween Series... Day 8 Mummies

Meghan of Domestic Sugar.

Meghan's Pumpkin cupcakes were just featured on "Cupcakes take the Cake", they look absolutely delicious. I totally love the fact that on her blog she describe herself as "teacher by day, baker by night", just like me, except that I'm not a teacher, just a night baker. Please if you haven't stop by her blog, do so, you will find the most delicious treats there.

This is Meghan...

Meghan from Domestic Sugar here! Today's post is all about Mummies - and not the type you want hug! This cookie was the first decorated cookie I ever made, and has since become a favorite! It's simplicity and cute-osity continues to make it a yearly favorite in my home. I am super excited to be here to tell you the process to make this easy, cute, fun Halloween cookie!

(RAWR! - Mummy cookies begin their take over march across the table)

To start, I take a simple gingerbread man cookie cutter (there are many different types, choose the one you like best). I roll out my cookie dough, cut out the shape, bake and let cool. For the cookie dough, I like to use Gingerbread. I don't know what it is about fall and Halloween, but you need to have more spice than sugar:

Domestic Sugar Gingerbread Cookies:

1/2 c butter/margarine                                                1/2 c sugar
1/2 cup molasses                                                       1 large egg yolk
2 cups sifted flour                                                      1/2 tsp salt
1/2 tsp baking powder                                               1/2 tsp baking soda
1 tbsp cinnamon                                                        1 tsp ground cloves
1 tsp ginger                                                               1/2 tsp nutmeg

Baking Instructions:

1. Cream butter and sugar until smooth. Stir in molasses and egg yolk.

2. In separate bowl, mix dry ingredients: flour, salt, baking powder and soda, cinnamon, cloves, ginger and nutmeg.

3. Slowly incorporate ingredients, blending in molasses as you add. Mix until smooth (and fragrant).

Chill at least 1 hour (or overnight)
Roll dough about 2 inches thick, cut with cutter, place on baking sheet, then chill for 3 min in the freezer before baking.
Bake at 350 degrees for 8-10 min.

For my cutter, I like the rounded gingerbread man. I find that it is easy to work with.You can buy it from WalMart if you want this exact cutter. It's pretty common.

Using maple-flavor royal icing (replace vanilla with maple extract - it will make the cookie slightly less white, but the difference is minimal), create two colours, white and black. Both will need a thick piping icing.

First, outline in white, then flood in white so the whole cookie is put white and covered though.
Let dry for 2 hours.