Halloween Mummy Shortbread Cookies

Overview

Halloween Mummy Shortbread Cookies

Halloween Mummy Shortbread Cookies

By Amy // Posted Oct 15, 2020 // Category Cookies

Halloween is just around the corner! My Halloween Mummy Shortbread cookies are relatively easy to make and would  be a great activity to do as a family. 

Did I already say they taste really good?

The shortbread has a mellow buttery taste, is crumbly and not too overly sweet. The dark and white chocolate add a good layer of sweetness as well as a subtle crunch. 

Check out my favourite cookie recipes.
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buy these

candy eyeballs

These wee eyeballs were purchased at Coles, an Australian supermarket chain for $3.50. They actually just taste like flavourless sugar!

I’m not really making the eyeballs sound so appetizing, but they are so cute and won’t get in the way of your cookie experience. 

If your search for eyeballs are unsuccessful at your local supermarket, I’d recommend that you visit your local cake shop, or a place that stocks Wilton goods. 

You can even make them yourself. Making some royal icing and adding some black colouring to the icing for the eyes would do the trick!

tips

Halloween Mummy Shortbread Cookies

1. Your ingredients should be at room temperature

Room temperature ingredients will make it so much easier for you to cream and beat your cookie batter. Your cookies will turn out fluffier and softer.

Dice your butter in advance and leave it on the counter before you bake.

Click on link -> tips on bringing butter to room temperature 

2. Use a standmixer or electric mixer if you can

Start by beating the butter on its own first. This way you can get the butter well softened in time for the sugar.

Then add the sugar and beat for a few minutes until it becomes pale/light in colour and appears fluffy. Make sure to scrape the sides and bottom of the bowl with a spatula a few times while you beat. 

Click on link -> tips on making cookies 

3. Remember – Small, dry and low when melting chocolate

If you’re using a bar, then you need to chop it small or even grate it. Or you can use chocolate chips instead.

Water can ruin your melted chocolate. This will cause your chocolate to seize and become a lumpy mess. So, you shouldn’t put a lid of any sort over melting chocolate.

Keep the temperature low to avoid scorched chocolate. Chocolate melts at around 30C or 90F, you don’t need high temperatures.

Click on link -> tips on melting chocolate

RatingDifficultyBeginner

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Yields18 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Cookies
 145 g butter, at room temperature
 ½ cup icing sugar, sifted
 ½ tsp vanilla extract
 1 ½ cups plain flour, sifted
 ½ tsp fine salt
Decorations
 150 g dark chocolate buttons
 100 g white chocolate buttons
 candy eyes
 Ziplock bag

Cookies
1

Beat the butter and vanilla extract in a standmixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.

2

Change the speed to low. Add the flour and beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.

3

Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. Refrigerate for at least an hour.

4

After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.

5

Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.

Decorations
6

In a Bain-marie (One pot filled with water and a bowl place on top of the pot), place the dark chocolate buttons inside the bowl and let melt at a medium heat. Stir continuously until the chocolate has melted. Take the pot and bowl off the heat.

7

Put the white chocolate in the Ziplock bag and close tightly. Using the left over hot water in the pot, place the Ziplock bag inside the pot with hot water. Keep it there until the chocolate has melted.

8

Dip one side of the cookie in the dark chocolate and place two eyes on top. Repeat until all cookies are dipped and have eyes. Cut a small opening on one corner of the bottom of the Ziplock bag. Drizzle the white chocolate on top of the cookies.

9

Store in an airtight container and consume within 2 weeks. The cookie dough can be kept in the fridge for about a week and in the freezer for about a month. Make sure the dough is well sealed.

Ingredients

Cookies
 145 g butter, at room temperature
 ½ cup icing sugar, sifted
 ½ tsp vanilla extract
 1 ½ cups plain flour, sifted
 ½ tsp fine salt
Decorations
 150 g dark chocolate buttons
 100 g white chocolate buttons
 candy eyes
 Ziplock bag

Directions

Cookies
1

Beat the butter and vanilla extract in a standmixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.

2

Change the speed to low. Add the flour and beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.

3

Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. Refrigerate for at least an hour.

4

After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.

5

Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.

Decorations
6

In a Bain-marie (One pot filled with water and a bowl place on top of the pot), place the dark chocolate buttons inside the bowl and let melt at a medium heat. Stir continuously until the chocolate has melted. Take the pot and bowl off the heat.

7

Put the white chocolate in the Ziplock bag and close tightly. Using the left over hot water in the pot, place the Ziplock bag inside the pot with hot water. Keep it there until the chocolate has melted.

8

Dip one side of the cookie in the dark chocolate and place two eyes on top. Repeat until all cookies are dipped and have eyes. Cut a small opening on one corner of the bottom of the Ziplock bag. Drizzle the white chocolate on top of the cookies.

9

Store in an airtight container and consume within 2 weeks. The cookie dough can be kept in the fridge for about a week and in the freezer for about a month. Make sure the dough is well sealed.

Halloween Mummy Shortbread Cookies
Nutrition Facts

Servings 18


Amount Per Serving
Calories 166
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 6.7g34%
Cholesterol 19mg7%
Sodium 117mg5%
Potassium 13mg1%
Total Carbohydrate 16.8g6%
Dietary Fiber 1g4%
Sugars 7.7g
Protein 2.1g5%

Calcium 21%
Iron 1%
Vitamin D 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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