FROZEN Snowflake Mini Candy Cupcakes

FROZEN Mini Candy Cupcakes

I made these adorable little Frozen Mini Candy Cupcakes for my girls.

Just because.

We didn’t eat them ALL ourselves, of course.  I shared some.  But the reason behind their creation was simply my girl’s love of the Disney movie FROZEN.

And because they were cute.

FROZEN Mini Candy Cupcakes

I’ve made these mini “cupcakes” before with regular Reese’s miniature peanut butter cups, but when I found the white chocolate versions in the store, I just knew they would be perfect for a project like this!

I matched them with some blue icing {store bought icing + blue food coloring} and some snowflake sprinkles.

I used the Cake Mate Sequins Winter Snowflake sprinkles, not even noticing until afterwards that the actual “snowflakes” look more like little flowers than anything else.

So, next time, I’ll probably opt for a different sprinkle.  Something more like Wilton’s Pearlized Snowflake Sprinkles.

FROZEN Mini Candy Cupcakes

But they’re still cute, right??

Totally cute.

And my girls LOVED them.  So did the other people I shared them with.

They would be completely perfect for a FROZEN birthday party {something Elsa herself might whip up}, or even any winter themed event.

TO ASSEMBLE THE CANDY CUPCAKES:

1.  Unwrap peanut butter cups.
2.  Separate snowflakes from other sprinkles {if necessary}.
3.  Add blue food coloring to icing, mixing thoroughly.
4.  Put blue icing in a piping bag fitted with a small star tip {about #16} or gallon size plastic storage baggy with the end snipped off.
5.  Pipe icing on top of peanut butter cups like you would a cupcake.
6.  Top with snowflake sprinkle before icing sets.
7.  Store covered in a cool location.

FROZEN Mini Candy Cupcakes

Enjoy!

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Peppermint Polar Bear Paw Treats and The Books That Inspired Them

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

These yummy treats were one of our recent projects.

I’d been wanting to do something that incorporated polar bears, since it’s winter, and when I realized I could shape little minty patties to look like bear paw prints, I got pretty excited.

It’s kind of like a teddy bear paw… but a polar bear instead.

My girls and I had been rotating through a couple of books that featured polar bears, which is one of the main reasons they were on my mind.  The books include East of the Sun, West of the Moon and Hush Little Polar Bear, both of which I’ve reviewed below.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

The bear paws are easy to make.  The patty is just sugar, cream cheese, and peppermint extract.

Then, for decoration, I added Junior Mints and milk chocolate chips.

You could use semi-sweet or dark chocolate chips instead, but I liked the milk chocolate flavor with these.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

Here are the necessary ingredients.  I didn’t actually count out the candies ahead of time:  I just poured a bunch in a bowl for my girls to pick from.

My 4yo did a pretty good job, and my 2yo had a lot of fun shaping the dough… when she wasn’t busy eating the candy.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

To make the mint patties look like bear paws, add one Junior Mint and top with three chocolate chips.

You have to press them in right away, since the heat of your hand is what helps form the shape.  Once you’ve formed the disc and placed it on the counter, it will begin to harden.  So you’ll want to *gently* push in your candy right away.

Then store them in the fridge.

They look really cute on Christmas cookie platters, and would also be fun at winter birthday parties.  Or just, you know, to eat yourself.  :)

East of the Sun, West of the Moon

I love this book.  East of the Sun, West of the Moon is a retelling of a 19th century Norwegian fairytale.  It’s retold by Susanna Davidson and illustrated by Petra Brown.

It’s part of the Usborne Young Readers:  Series Two books.  It’s meant to be read by children who are 8+ years and are gaining confidence in reading on their own.  I bought it to read to my 2 1/2 and 4 1/2 year old girls.  It’s certainly much more appealing to the older child, who get’s very excited about it, but my youngest still enjoys the pictures and does listen to the story.  And older kids will definitely enjoy reading it for themselves.

I think it’s wonderful, especially because it’s a fairy tale written for a younger audience that isn’t one of the same old, worn stories that are told over and over and over in other books.  It’s a fresh tale.  There’s adventure and excitement, and it’s even a little scary – as all fairy tales are – but not too much.

It’s terribly romantic, too, but not in a mushy, flowery way.  This is a story about a brave girl who goes to the ends of the earth to save the man she loves.  She enlists the help of the Four Winds and outsmarts an evil Troll to break the spell that turns her beloved prince into a polar bear.

There’s even a little message hidden in the ending promoting the importance of love and family over money and riches.

The retelling is written to be easily understood by kids.  There are a limited number of words on every page, so as not to be overwhelming, and it’s 64 pages are separated into six chapters.  The illustrations are absolutely gorgeous and many are displayed across a double page spread.

The physical book itself is also great.  It’s small, about 5.5 by 8 inches, with thick pages, and its sturdy hardcover is a silky, soft texture.  It feels nice to hold.

I completely and ardently recommend this book.  It is unfortunately no longer available from my Usborne site, but you can sometimes find used copies on Amazon.  You can also check out the other Young Readers:  Series Two books.

Hush Little Polar Bear by Jeff Mack

Hush Little Polar Bear, by Jeff Mack, is a charming picture book.  It’s available as a hardcover or a board book, and we have the hardcover version, since ours was a decommissioned purchase from our local library.

And I’m so glad I came across this gem while hunting for new books to read.  It’s colorful and adventurous, and a wonderful bedtime read.

It’s written in verse as a little girl talking to her stuffed toy polar bear and about what exciting dreams he may be having.  The bear sails the high seas on the back of a whale, swims through a waterfall, swings through the trees, forges through a desert, and floats through the sky … all the way home to her, where they curl up together to sleep.

The text has a good rhythm and the illustrations are a lot of fun.  The little girl appears somewhere on every page, watching the polar bear’s adventures from up close or afar, and my kids enjoy pointing her out.

Plus, I love reading stories at bedtime that end with the characters drifting off to sleep.  It helps set the mood.   :)

If you have Little Ones, you should really consider adding it to your collection.  It’s such a fun read!

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

And now, back to the recipe that was inspired by these fantastic books:

Peppermint Polar Bear Paws

Ingredients:

4 1/2 cups confectionery sugar
4 ounces cream cheese, softened
1/2 teaspoon peppermint extract
20 Junior Mints candies
60 milk chocolate chips

In a large bowl, use a mixer to combine the softened cream cheese and confectionery sugar until smooth.

Add the peppermint extract and mix until fully blended.

Scoop large spoonfuls of peppermint mixture out and use your hands to shape it into a disc. It won’t “roll” in your hands very well, so you’ll need to form them mostly by pressing them into shape.

Immediately add a Junior Mint and 3 chocolate chips to the peppermint disc in a pattern that represents a bear paw while still malleable. The disc will begin to harden once you stop moving it around in your hands, so make one at a time.

Store covered in the refrigerator. Makes 20.

[Notes: place the chocolate chips in upside down, so that the flat sides are facing up. And when placing the Junior Mints on the disc, press very gently on the edges, instead of in the middle, to avoid cracking them.]

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Click here for the free printable PDF version:

Peppermint Polar Bear Paws

Enjoy!  And Happy Reading!

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Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Mini M&M Chocolate Chip Cookies

Ingredients:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]

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And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies

Enjoy!

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Do You Wanna Build an Olaf Doughnut Snowman?

Do You Wanna Build an Olaf Doughnut Snowman?

For a little winter fun, I made some snowmen doughnuts for my girls that mildly resembled Olaf.  Vaguely.

Anyway, these little guys were made by placing 3 small white powdered doughnuts on a plate, smooshing some broken pretzel pieces into the sides of the middle doughnut for arms, placing some milk chocolate chips upside down inside the bottom two doughnuts for buttons, and an orange peanut M&M inside the top doughnut for a carrot nose.

I then added mini chocolate chips for the eyes and mouth.  Since they don’t stick, what I did was make a hole with a toothpick where I wanted the eyes and mouth pieces to go, and then I could gently push the miniature chocolate chips into the doughnut where the holes were, with their pointy tips facing down.

It may not be my finest piece of artwork, but the smiles on my girls’ faces were enormous.  :)

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Decorated Rice Krispies Treat Marshmallow Christmas Trees

How to Make Rice Krispies Treats Christmas Trees

My girls love Rice Krispies Treats, but, then….. I’m pretty sure everyone else does, too.

I wanted to do something a little different with them this holiday, though, so we made Decorated Rice Krispies Treats Christmas Trees.

And they looked kinda cool.  :)

How to Make Rice Krispies Treats Christmas Trees

Anyway, it’s the normal base recipe for the trees, plus some food coloring, and then some royal icing and candy to decorate them.

For our Christmas tree “ornaments,” we used miniature M&Ms and Confetti Sprinkles.

How to Make Rice Krispies Treats Christmas Trees

I think the easiest way to color the trees is to mix the food coloring into the melted {melting} marshmallows before mixing in the cereal.

How to Make Rice Krispies Treats Christmas Trees
Doesn’t that look neat?

And you can see I made the icing ahead of time.  If you do, too, just make sure you cover it with some plastic wrap to avoid the top layer drying out.

How to Make Rice Krispies Treats Christmas Trees

I drizzled the icing onto the trees with a spoon, decorating only 2 or 3 of them at a time.

The icing hardens pretty quickly – which is great for storing and eating them, but you have to decorate them quickly if you want the sprinkles and candy to stick.

How to Make Rice Krispies Treats Christmas Trees

Mostly, for the shaping of the trees, I did that part myself.  My 4yo didn’t really like the feel of it.

You need to coat your hands {quite heavily} with a nonstick cooking spray so that the marshmallow mixture doesn’t stick to you.

Then grab a handful of the stuff and shape it into a cone.  Voila.  Time to decorate.

THAT part my kids loved.

How to Make Rice Krispies Treats Christmas Trees

Decorated Rice Krispies Treats Christmas Trees

Tree Ingredients:
1 package (10 oz., about 40) marshmallows
3 Tbsp. butter
6 cups puffed rice cereal
Green food coloring

For the Icing and Decorations:
2 cups confectionery (powdered) sugar
1 1/2 tablespoons meringue powder
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Green food coloring
Miniature M&Ms candies
Large or “confetti” sprinkles

In a saucepan, melt butter over medium low heat. Add marshmallows and stir until melted. Stir in green food coloring (I used about 25 drops of liquid food coloring) and continue to stir until the marshmallows are completely melted and the color is fully incorporated. Stir continually to avoid burning the marshmallows at the bottom of the pan. (Alternatively, you can heat the butter and marshmallows in the microwave in a microwave-safe bowl for 3 minutes, stirring after 2, then mix in the food coloring.)

Stir the cereal into the marshmallows and mix well with two spoons until all the cereal is coated. Allow to cool for a minute before handling – it will be hot!

Liberally spray your hands with a nonstick cooking spray. Grab a handful of the cereal mixture and shape into a cone. Allow to sit for a few minutes to continue cooling and to harden into shape while you make the icing.

Combine the powdered sugar and meringue powder in a bowl with a fork. Stir in the extract and water, starting with 3 tablespoons and increasing the amount of water until you reach a consistency that is still slightly thick but easily pourable. Stir in green food coloring. (If you make the icing ahead of time, simply cover bowl with plastic wrap until you’re ready to use it.

Use a spoon to drizzle the icing over two or three cereal trees at a time, and sprinkle on some M&Ms and confetti sprinkles. Place a yellow M&M at the top to represent a star, if desired. Allow icing to dry.  Store covered at room temperature for a few days or in the freezer for 6 weeks. Makes about 15 trees.

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Click here for the free, printable PDF version of the recipe:  Decorated Rice Krispies Treats Christmas Trees

Enjoy!

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White Chocolate Confetti Blondies

White Chocolate Confetti Blondies

These White Chocolate Confetti Blondies are a fun way to add some color to a sweet treat!

Plus, sprinkles are always a hit in our house.

I have to make sure my girls don’t eat all the sprinkles before we can stir them into the batter.  :)

White Chocolate Confetti Blondies

It’s a simple recipe, and easy to make by hand.  {I’m always happy when I don’t have to wash a mixer.}

I always have colorful cake sprinkles on hand, and the ones you see here are this kind.

White Chocolate Confetti Blondies

The end result is pretty sweet.

Not overly-sweet, but more of a party food than a eat-every-day snack.

White Chocolate Confetti Blondies

It’s quick, too – just stir everything together, smush it into a pan, and bake!

And don’t they look just full of gooey gorgeousness???

White Chocolate Confetti Blondies

White Chocolate Confetti Blondies

Ingredients:

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup colorful sprinkles

Preheat oven to 350°F (180°C). Grease a 9 inch square baking dish.

In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, beat the sugar, butter, and vanilla extract with a mixer until creamy. Beat in the egg. Stir in the chocolate chips and sprinkles.

Press mixture into baking pan. Bake for 20 minutes or until golden brown. Cool completely in pan before cutting into squares.

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To print the free PDF copy of this recipe, click here:  White Chocolate Confetti Blondies

Enjoy!

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Best EVER Fudgy Peanut Butter Brownies

Best Ever Fudgy Peanut Butter Brownies

These things are amazing.

Fudge-ily, goo-ily, peanut buttery, amazingly amazing.

If you like fudge brownies, you’re SO going to love these.

The peanut butter is like icing on an awesome cake.  And you could probably change it up, too:  try almond butter or nutella instead.  I used honey roasted peanut butter.

Annnnnnnd I am so drooling again………

Best Ever Fudgy Peanut Butter Brownies

Anyway, I should point out that there ARE quite a few steps involved in making these brownies from scratch – but they are so completely and utterly worth it!

Plus, I had such a fun time in the kitchen cooking with my girls.  :)

I only make them once or twice a year, but that has more to do with how many I devour than how long it takes to make them.  Because they are sooooooo worth it.

Besides, you can always freeze some.

Best Ever Fudgy Peanut Butter Brownies

Now just try and tell me that those don’t look amazing!!

You can get the recipe on Food Network:  Peanut Swirl Brownies from Ina Garten.

Best Ever Fudgy Peanut Butter Brownies

Enjoy!

{I know you will!!}

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Iced Turkey Cutout Sugar Cookies {Edible Thanksgiving Place Cards}

Turkey Iced Cut Out Cookies

Okay, okay:  I know it’s December already….. but I hadn’t quite finished posting about Thanksgiving, yet!

Anyway, I just had to share these adorable turkey cut out cookies.

I used the Soft Sugar Cookie Recipe that I used to make the Iced Autumn Leaves, and – since I only needed 6 turkeys – I also made more leaves.  The same colors of icing worked for the turkeys, too.  :)

And since I was making these only the day before Thanksgiving, my hunt for a turkey-shaped cookie cutter was less than fruitful.  The Thanksgiving supplies in the craft stores had already been replaced with Christmas supplies.  BUT, it turned out that my aunt had a turkey cookie cutter.

The cookie cutter wasn’t deep enough for the cookie dough, but at this point I didn’t have a lot of other options.  And I didn’t feel like cutting out a template or anything crazy like that.  So I pressed the cookie cutter into the surface of the dough to make an outline {see the photos below}, and finished cutting out the cookies with a small paring knife.

Luckily I was only planning on making six.

The rest of the dough became leaves.  Which I also decorated like I did for the Soft Sugar Cookie recipe I linked to above.

For the turkeys, after cooling the finished cookie completely, I outlined a body shape with brown icing, then filled it in, smoothing slightly with a small angled spatula.  Then I outlined tail feathers in red, orange, and yellow, one color at a time, filling them in and allowing them to sit for a minute before adding the next color.

Finally, I added the names of all the kids that were going to be there on Thanksgiving with the yellow icing.  And when everything was dry, I stacked the turkeys on top of the colorful leaves on the serving platter.  They would be amazing as edible Thanksgiving place cards, but we were eating at my cousin’s house, so everything went on one big plate.

Turkey Iced Cut Out Cookies

If I had time to order the cookie cutter online instead of needlessly store-hopping, I probably would have gotten the R&M Gobbler Turkey Cookie Cutter:

Thanksgiving Turkey Cookie Cutter

These would have made my life a lot easier by eliminating the step where I had to cut out each cookie individually with a knife.

And the edges would have been a lot cleaner, too.

Oh, well.  Next year.  And – of course – they still tasted awesome.  :)

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Chocolate Covered Mini Marshmallow Ghosts

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

I have caused myself to possess a strangely large amount of self control by making so many chocolate covered mini marshmallows recently.

You see, the mini pumpkins that I had made earlier this month were gone.  Long gone.  So I made some more.  And some ghosts, too.

And I know what you’re thinking – why would you cover white marshmallows with white candy melts… aren’t the marshmallows ALREADY white??

Well, yes.  Yes they are.  BUT, they weren’t covered in chocolate, were they?

Everything’s better covered in chocolate.

Even bacon.

But I digress.  My point is that they’re a super easy to make snack and they look so fun.  Even though I made the eyes kind of fast and they kind of look like they’re melting.

I figure that adds to the Halloweenish charm.

Chocolate Covered Halloween Ghost Mini Marshmallows

To get the instructions on how to make these ghosts – and the mini pumpkins, too – check out my post:

Chocolate Covered Marshmallow Candy Corn & Mini Marshmallow Pumpkins

To sum it up, I dipped the mini marshmallows in melted white candy melts, let them dry on waxed paper, and when they were dry I piped on some eyes with melted dark cocoa candy melts that were in a little baggy from which I’d snipped off the corner.

But like I said, to get more details, check out the post I linked to above.

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

Don’t these just look deliciously cute???

I separated the marshmallows into different cupcake liners in a container and surrounded them with candy corn, both for decoration and to keep them in place.

Kind of like a super sweet bento.

And if you really like the combination of chocolate and marshmallows, make sure to also check out:

Halloween Marshmallow Mummies

Happy Halloween!

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Chocolate Almond Mummy Cookies

Chocolate Almond Mummy Cookies

Aren’t those just the sweetest looking mummy cookies you’ve ever seen??

I haven’t made these things in years and I was really craving them, but this year I changed things up a little.

All I did was add some almond extract into the batter and icing, but it really makes a difference.  It adds so much dimension to the cookies.  I feel like vanilla extract gets lost in chocolate cookies, but almond brings out both flavors.

And I like the royal icing as the mummy wrappings because it dries hard and shiny, although royal icing isn’t really known for it’s spectacular flavor… but a little almond is the perfect fix!

Chocolate Almond Mummy Cookies

The cookie batter is based on the Hershey’s chocolate cutout cookies.

It’s an easy recipe, which is part of the reason I like.  You mix the dry ingredients in one bowl, blend the wet in the other, then mix ’em all together.

Chocolate Almond Mummy Cookies

Once you have your yummy chocolate almond cookie dough, cover it loosely with plastic wrap and store it in the fridge for an hour.

Try to do this before you – ahem – “taste test” the entire batch.

Chocolate Almond Mummy Cookies

Roll it out on a floured surface and use some gingerbread men cookie cutters to make the mummies.

My cutters were about 2.5 inches tall and I got 4 dozen cookies.

Chocolate Almond Mummy Cookies

The icing can be whipped up quickly with a fork.  I can’t be bothered dragging out the mixer all the time…

Anyway, if you don’t already have meringue powder, it’s worth picking some up.  I swear this stuff lasts forever.

To easily fill a plastic bag with the icing, put the bag in a glass first and fold the edges over the rim.  Scoop in the icing, and you have an instant decorating bag!

Chocolate Almond Mummy Cookies

Don’t those look gorgeous??

Once the cookies are completely cooled – and once you’ve made sure to place some waxed or parchment paper under the cooling racks – then go ahead and “wrap” your mummies.

Snip a small hole in the corner of that decorating bag you’ve just filled and drizzle it back and forth over the cookies, allowing it to overlap now and then.

When the icing is hard, CAREFULLY remove the cookies from the racks.  {A couple of my guys lost their heads this way because I got impatient.}  Just use a spatula instead of yanking them off and you should be fine.

Chocolate Almond Mummy Cookies

And while the icing is still wet, you COULD add some eyes, by way of mini chocolate chips or mini M&Ms or something along those lines, but I don’t find that necessary.

I like the look of them without any eyeballs.  More elegant.  If mummies can be such a thing…

Chocolate Almond Mummy Cookies

Chocolate Almond Mummy Cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1 large egg
3/4 cup sugar
1 teaspoon almond extract
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

2 cups confectionary (powdered) sugar
1 1/2 tablespoons meringue powder
1/2 teaspoon almond extract
3 to 4 tablespoons water

Blend the butter, egg, sugar, and almond extract. In a separate bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture until fully incorporated. Cover and refrigerate for one hour.

Preheat oven to 325°F (170°C). On a floured surface, roll out the dough to about a 1/4 inch thick. Use a 2 to 3 inch cookie cutter in the shape of a gingerbread man for the mummies. Place on ungreased baking sheets. Bake for 6 to 8 minutes or until you can lightly touch the cookie without leaving an indentation. Cool completely on wire racks.

For the icing, use a fork to blend the sugar, meringue powder, extract, and 3 tablespoons water. Continue to add about half a tablespoon at a time until you reach your desired consistency. You should be able to lift the fork out of the bowl and have the icing slowly drip off in a thick line.

Put the icing in a decorating bag or in a plastic baggie with the corner snipped off, and decorate the cookies by moving the icing back and forth over them. Be sure that you have something under the racks to catch the excess icing, such as waxed paper.

Once the icing has hardened, very carefully remove the cookies from the racks. Store covered.

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Here is the free printable PDF version of the recipe:  Chocolate Almond Mummy Cookies

And a few things you may need:

Wilton Christmas Cookie Cutters Wilton Meringue Powder Imitation Almond Extract Organic Almond Extract

Enjoy!

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