Mummy Butter Cookie

• Preheat the oven to 375 F. Line 2 baking sheets with parchment paper or silpats.

To make the dough:

• Add salt, sugar, and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy for about 3 minutes. Stop and scrape the sides of the bowl with a silicone spatula as needed.
• In a small bowl, add egg and vanilla. Using a fork, mix together. With the mixer on medium-low speed, add the egg mixture into the butter and sugar. Beat until well incorporated, scraping the sides of the bowl with a silicone spatula as needed.
• In two servings, add flour to the bowl, mixing on low speed until the ingredients combine, scraping the sides of the bowl with a silicone spatula between the flour additions.
• Gather dough onto a surface, divide into two portions, shape each into a disk, cover with plastic wrap, and chill for 1 hour.

To make the cookies:

• Roll out the first disk of dough into a 1/8-inch thick rectangle, about 12 x 8 inches onto a floured surface. Trim the edges to get them straight, then cut into rectangles using a ruler. Mark 3/4-inch rectangles and cut out with a knife or a pizza wheel. This will give you 8 rectangles. Arrange the rectangles on a prepared baking sheet, spaced 1 inch apart, and refrigerate.
• Roll out the second dough disc to 1/8-inch thickness. Using a knife or a pizza wheel, cut thin strips in varying widths, 1/4 to 1/2 inches wide to create the mummy "wrap."

To assemble the mummies:

• Spread 1 tablespoon of jam onto each rectangle, leaving the rim on all sides uncoated. Brush the uncoated edges with the mixture of lightly beaten egg yolk and 1 teaspoon milk. Top with the strips to create the mummy look, then seal the edges with your fingertips, and trim the excess of the strips. Brush the strips with egg yolk and sprinkle with the mixture of 2 tablespoons sugar and a 1/8 teaspoon cinnamon.
• Bake until golden brown.
• Stick Googly eyes onto the cooled mummies.