Dancing Mummies

• 2/3 cup shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon each ground cinnamon, ginger and cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 can (16 ounces) vanilla frosting
• Candy buttons and black decorating gel

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 1 hour.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. dancing gingerbread boy-shaped cookie cutter. Place 2 in. apart on greased
3. . Bake 8-10 minutes or until edges are firm. Cool on wire racks.
4. For mummy bandages, pipe frosting using basket weave pastry tip #47. Add candy buttons and decorating gel for eyes.

shortening, sugar, molasses, egg, allpurpose, baking soda, ground cinnamon, salt, ground nutmeg, vanilla frosting, black decorating gel

Taken from www.tasteofhome.com/recipes/dancing-mummies/ (may not work)