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Nutella Shortbread Mummy Cookies recipes

October 24, 2016

Who wouldn't want to take a bite of the shortbread and Nutella mummy cookies. They're fun to make, too. (Photo by Ann Maloney, | The Times-Picayune)

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Pastry chef Deborah Heyd makes carefully crafted Halloween treats for Teddy's Cafe in the Roosevelt Hotel. Here, she offers an easier recipes for less experience home cooks. She uses a shortbread cookie recipe that measures ingredients by weight. Here, we found one that is similar to her recipe. The instructions for creating the mummies are Heyd's.

Nutella Shortbread Mummy Cookies

Makes 18 cookies

1-3/4 cups all-purpose flour

Pinch baking soda

1-1/2 sticks butter

1 cup granulated sugar

1/4 salt

1/2 teaspoon vanilla

Nutella, or your favorite chocolate spread

Kosher salt, if desired

Preheat oven to 325.

Sift flour and baking soda. Beat butter till smooth; add sugar, salt and vanilla and beat till fluffy. Scrape down bowl.

Add dry ingredients to wet. Mix, but be careful not over-mix. Dough should be loosely formed.

Place dough on counter. Kneed a little until the dough comes together.

Divide dough into two pieces; one slightly larger than the other.

Roll out to about 1/3-inch. Refrigerate until chilled, about one hour.

Cut larger portion into 4-inch-by-2-inch rectangles. Cut the smaller portion into small strips of various sizes to form "cloth" strips for mummy.

Spread 1 tablespoon or so of Nutella across each rectangle.

Place small strips of dough across at different angles to create cloth-clothed mummies, then clean up the edges with a knife or pizza wheel.

Bake for 12 minutes, or until just golden brown. While hot, sprinkle lightly with a bit kosher, if desired. Transfer the cookies to rack to cool. Once cool, add sugar button eyes (available at hobby shops) or use light and dark icing and a pastry bag to dot on mummy eyes.

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