Mummy Cookies

Directions

1. Heat your oven to the temperature specified on the cookie dough package. (We used 350°F.)
2. Line an insulated baking sheet with parchment paper.
3. Slice the refrigerated cookie dough into 16 pieces, each about 1/2-inch thick.
4. Gently push a lollipop stick into each cookie slice, then place them on the prepared baking sheet, leaving space between cookies for spreading.
5. Bake according to the package directions. We baked ours for 12 minutes (the package said 11–14 minutes).
6. Take the pan out of the oven and set it on a wire rack. If needed, push the lollipop stick a bit further into the cookie. Let the cookies cool on the pan on the rack for 5 minutes, then slide the parchment paper with cookies onto the rack to cool completely.
7. Wait until the cookies are fully cooled before trying to remove them from the parchment, or they may break.
8. In a large bowl, whisk the canned white frosting and 1/2 cup powdered sugar until smooth. Spoon the mixture into a piping bag fitted with a flat tip.
9. Place a tiny dot of frosting on the back of a candy eyeball and attach it to the top third of a cookie. Repeat for the second eye.
10. Pipe horizontal lines of frosting across each cookie to resemble bandages, slightly overlapping each row. Let the frosting cover the edges of the eyes so they peer out from under the bandages.
11. Use a spare lollipop stick or a skewer to tidy up any extra frosting around the cookie edges.
12. The frosting needs to set before handling; it can start to firm up in as little as 15 minutes, but for best results, make these cookies earlier in the day if serving at an evening Halloween party.