1 or 2 (10 ounce) packages white chocolate chips, your choice
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional mini semi-sweet chocolate chips
In a large bowl, beat butter, sugar and vanilla extract until creamy.
Add eggs; beat well.
Combine flour, cocoa, baking soda and salt; gradually add to butter mixture,
Stir in 1 cup mini chocolate chips.
Refrigerate dough for 20 minutes or until firm enough to handle.
Heat the oven to 350 degrees F.
For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape;
place on ungreased cookie sheet.
For head, roll 1 teaspoon dough into a ball the size of a grape; press onto
wide end of body.
Repeat procedure with remaining dough.
Bake for 8 to 9 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening
in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until
chips are melted.
Place 1 cookie at a time on table knife or narrow metal spatula.
Spoon white chip mixture over just the top of cookie to coat; place on wax
paper. If mixture begins to thicken, return to microwave for a few seconds.
Melt additional chips with shortening, if needed for additional coating.
As coating begins to set on cookies, use wooden pick to score lines in body
and on face to resemble mummy.