MOUSE COOKIE RECIPE RECIPES

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CHRISTMAS MICE COOKIES RECIPE: HOW TO MAKE IT



Christmas Mice Cookies Recipe: How to Make It image

These whimsical little cuties taste like truffles. Every Christmas, we make sure to have enough for friends and neighbors. —Deborah Zabor, Fort Erie, ON

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 6

2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs, divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape., Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 135 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 22g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch

MICE COOKIES RECIPE | MARTHA STEWART



Mice Cookies Recipe | Martha Stewart image

These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

3 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 teaspoon almond extract
1 large egg
1/4 cup sliced natural almonds
4 30-inch black licorice laces, cut into 3-inch lengths
3 ounces semisweet chocolate, coarsely chopped

Steps:

  • Whisk to combine flour and salt in a bowl. In a separate bowl, beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Add sugar gradually, beating until mixture is pale and fluffy, about 3 minutes. Beat in extract, then egg. Reduce speed to low, and add one-third flour mixture. Gradually add remaining flour mixture, beating just until blended. Halve dough and shape into disks; wrap each in plastic, and chill 2 hours or up to 1 day.
  • Preheat oven to 350 degrees. Roll about 1 tablespoon of chilled dough between your palms to form 1 1/4-inch- to 1 1/2-inch-long oval shapes. Slightly elongate one side to form face. Gently pinch bridge of nose to form eye sockets. With a paring knife, make 2 small slits at top of each shape, for placement of ears. Place 2 sliced almonds into slits. Place shapes on parchment-lined baking sheets, spacing 2 inches apart.
  • Bake, rotating sheets halfway through, until cookies are light golden brown on bottom and around edges, and tips of ears are golden brown, about 20 minutes. Transfer sheets to wire racks, and immediately insert a wooden skewer about 1/2 inch into mouse's rounded end. Remove skewer and insert curved length of licorice for tail. It should adhere to the still-warm cookie. Let cookies cool completely on wire racks.
  • Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water. Turn off heat; keep chocolate warm until ready to use, stirring occasionally. Place melted chocolate in a parchment cone or a resealable plastic bag with a tiny hole cut in one corner. Pipe chocolate in tiny dots to form eyes and nose. Chill until chocolate is set, about 20 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

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