Name: Chocolate-Almond Mummy Cookies
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 16 to 20 mummy cookies
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup almond flour; 1/2 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; Confectioners' sugar, for dusting; Black decorating icing

Directions

Combine the all-purpose flour, almond flour, cocoa powder, salt and baking powder in a medium bowl; whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll out but not hard, 1 to 2 hours.
Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes using a 5-inch mummy cookie cutter (or cut the dough into rectangles or circles). Reserve the dough scraps. Arrange the cutouts about 1 inch apart on the prepared baking sheets.
Gather the dough scraps and roll out on a lightly floured surface until very thin. Cut into 1/8-inch-wide strips. Arrange the dough strips on the cutouts to look like bandages, trimming as needed. Refrigerate the cutouts until firm, about 15 minutes.
Bake the cookies until firm around the edges, 15 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar and dot with black decorating icing for eyes.

Photograph by Ralph Smith

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