These Fruity Mummy or Spooky Ghost Cookies are the perfect Gluten Free treat for Halloween night!
1/2 teaspoon Xanthan Gum (if not already included in the blend)
Heat oven to 350°F. Combine butter, sugar, egg and vanilla in large bowl. Beat at medium speed until well mixed. Reduce speed to low; add flour, Xanthan Gum and coconut. Continue beating until well mixed.
Divide dough into 36 (1-inch) balls. Shape each ball into 2 1/4-inch long log. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Remove from cookie sheets. Cool completely.
Cut each fruit roll into 3 pieces. Starting at top of each cookie, wrap 1 fruit roll piece around each cookie, stretching slightly to cover. Leave small opening near top for eyes. Place onto waxed paper. Use black decorator gel to adhere mini chocolate chips for eyes on each cookie.
Store in loosely covered container between sheets of waxed paper up to 2 days.
Ghost Cookies: Omit fruit rolls. Roll each cookie in sifted powdered sugar while warm. Cool; roll each in powdered sugar again. Add eyes as directed. Store in container with tight-fitting lid.
Recipe Courtesy: Adaptation of recipe from Land O Lakes