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Snickerdoodle "Mummies"
Servings:
Makes About 24 cookies as an appetizerPrep Time:
15 minutesCook Time:
20 minutes
Ingredients
1 (16-oz.) package Hannaford Break & Bake Snickerdoodle Cookie Dough
1 1/2 cups Hannaford White Baking Chips
1 (.88-oz.) package candy eyeballs
Directions
1. Separate dough squares and roll into balls. Bake cookies according to package instructions and let cool completely.
2. Microwave chocolate on 50 percent power until melted, about 2 minutes, stirring every 30 seconds. Transfer to a resealable plastic bag; snip a corner off bag.
3. Drizzle over cooled cookies using a back and forth motion to create a mummy-like appearance. Dab a small amount of chocolate on the back of each candy eye and arrange two on each cookie. Let chocolate harden before serving, about 20 minutes.
Source: Hannaford fresh Magazine, September - October 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes About 24 cookies |
| Base Nutrients | |
| Calories | 120 kcal (6%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 5 mg (0%) |
| Total Carbohydrates | 15 g (5%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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