The hit of this year’s cookie exchange was definitely the mice cookies. Aside from the oohs and ahs emitted by the ladies present, the sentiment was echoed by a substantial number of comments on my Facebook page after I posted a picture of my take from Saturday’s event. Several astute observers spotted the mice cookies amidst my bounty and asked about them. Since inquiring minds want to know…and I had the forethought to take photos of the mice cookies before we snatched them all up…and Eddi was kind enough to share the recipe she used, I’m now able to pass it on to you.
People are so creative and there seems to be no end to the wonders you can find on the internet. Leave it to Martha Stewart to come up with something as clever as these. I did overhear Eddi mention that mouse cookie assemblage is a two-person job. Because the cookies will appeal to children of all ages, why not draft a few to help put these cute little critter cookies together!?
I haven’t been able yet to get up the nerve to eat one of the mice cookies because they are so darned cute. Don’t say I didn’t warn you!
The recipe below is for white mice cookies; see below to adjust the recipe to chocolate or dark cookies.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 large egg
- 1/4 cup sliced natural almonds
- 4 30” black licorice laces, cut into 3-inch lengths
- 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 for 2 hours or up to 1 day.
- Preheat oven to 350°. 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 /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 resealeable 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.
Yield: About 3 dozen