Crunchy Mummy Cookie Pops
SPREAD almond butter onto the center of 12 cookies.
PLACE popsicle stick halfway across almond butter, covering stick with additional almond butter.
TOP with another cookie and sandwich together.
PLACE cookie pops on a parchment paper lined baking tray and set in the fridge to firm.
WHIP vanilla frosting in bowl of stand mixer or in medium bowl with hand mixer. (this makes frosting easier to spread)
FILL a large piping bag with frosting. Trim the tip for medium piping.
REMOVE cookie pops from fridge and pipe around the sides and top with frosting. Smooth with a flat knife and flip over. Now pipe and smooth remaining side with frosting.
TRANSFER remaining frosting to small piping bag and cut tip for thinner piping.
PIPE thin lines of frosting across top of cookie pops to resemble mummy wrapping.
PLACE candy eyeballs on mummy faces.
CHILL cookie pops in the fridge for 10 minutes to firm before serving.