Jam Filled Mummy Cookies

 

These Jam Filled Mummy Cookies are the perfect Halloween treat. Flaky, fruity, and totally adorable with their little edible eyeballs. 🥰🎃

Ingredients:

2 boxes refrigerated pie crusts. 4 crusts total

1/3 cup strawberry jam

1 large egg beaten with a splash of water

1 1/4 cup powdered sugar

1-2 tablespoons milk as needed

Edible eyeballs, optional

Instructions:

1. Preheat the oven to 375ºF and line two large baking sheets with parchment paper.

2. Unroll the refrigerated pie crusts onto a lightly floured surface and cut out as many mummies as you can using a gingerbread man cookie cutter. (you should be able to get 10 per pie crust for a total of 40 mummies if using 3 inch cookie cutter).

3. Place mummies on the baking sheet, making sure to leave at least an inch of space between each one.

4. Fill the center of each mummy with 1-2 teaspoons of red berry jam.

5. Lightly brush the egg wash around the edge of each mummy. Place another mummy on top and press the edges to seal in the jam.

6. Crimp edges of mummies with a fork.

7. Brush the top of each mummy with egg wash.

8. Poke each mummy with a fork to create a vent.

9. Bake for 13-15 minutes or until the mummies are golden brown.

10. Allow the mummies to cool completely before frosting.

11. Whisk together the powdered sugar and milk. The mixture should be thick but pipeable. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Transfer the frosting to a piping bag and snip the end off.

12. Drizzle the frosting over each mummy.

13. Place two edible eyeballs onto each mummy head.

14. Allow the frosting to set completely.