Striped fruit rolls create the mummy wrap on these crunchy coconut cookies.
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34 cup Land O Lakes® Butter, softened
12 cup sugar
1 teaspoon vanilla
1 34 cups all-purpose flour
34 cup sweetened flaked coconut
2 (4.8-ounce) boxes (12 rolls) yogurt-striped fruit-flavored rolls
Black decorator gel
Mini chocolate chips or small decorator candies
STEP 1
Heat oven to 350°F.
STEP 2
Combine butter, sugar, egg and vanilla in bowl. Beat at medium speed until well mixed. Add flour and coconut; beat at low speed until well mixed.
STEP 3
Divide dough into 36 (1-inch) balls. Shape each ball into 2 1/4-inch long log. Place 1 inch apart onto ungreased cookie sheets. Bake 12-14 minutes or until set. Remove from cookie sheets. Cool completely.
STEP 4
Cut each fruit roll into 3 pieces. Starting at top of each cookie, wrap 1 fruit roll piece around each cookie, stretching slightly to cover. Leave small opening near top for eyes. Place onto waxed paper. Use black decorator gel to adhere mini chocolate chips for eyes on each cookie.
STEP 5
Store in loosely covered container between sheets of waxed paper up to 2 days.
This dough may be made ahead and kept, covered, in the refrigerator for up to 3 days before baking.
Variation:
Ghost Cookies: Omit fruit rolls. Roll each cookie in sifted powdered sugar while warm. Cool; roll each in powdered sugar again. Add eyes as directed. Store in container with tight-fitting lid.
