For the Cookies 

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on high speed until it is light and fluffy— about 2 minutes. 

Next, add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until it is all combined— about 1 minute. 

Next, with the mixer on low speed, alternate between adding the flour and milk in two batches. First, add half of the flour, then half of the milk, then the remaining half of the flour, and finally, the remaining half of the milk. 

Allow the mixer to continue at low speed until the dough comes together in a ball around the paddle. 

Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes. 

While the dough rests, preheat your oven to 375F and line a baking sheet with parchment paper. 

Once the dough has chilled, lightly flour your work surface and roll out the dough until it is 1/4” thick. 

Using a 2” cookie cutter, cut out 12 circles of dough and place them 1” apart on the baking sheet. 

Note: Make sure to flour the cookie cutter, so the dough doesn’t stick. 

Bake for 10-12 minutes or until the edges of the cookies turn golden brown. Allow the cookies to cool to room temperature on the tray. 

To Decorate 

Heat the candy melts according to the package instructions (typically, you’ll heat them at 50% power, stirring every 30 seconds until melted). 

Place 1/4 of the melted chocolate into a plastic bag— we will use this chocolate to make the mummy lines later. 

Next, dip one side of the cookies into the candy melts and use an offset spatula to smooth any lines. 

While the chocolate is still soft, add two candy eyes. Repeat with the remaining cookies. 

Once all of the cookies have been dipped, cut just the very tip of the corner of the plastic bag off with scissors. 

Drizzle horizontal lines over the cookies to create the mummy effect. 

Allow the chocolate to be fully set before enjoying. 

Store in an airtight container at room temperature for up to 2 days.