Chocolate Mummy Cookies

Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.

On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.

Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.