In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full of dough into ball. Then roll slightly one end to look like a mouse’s body for each cookie. Press eyes (Mini chocolate chips) firmly into the head end of the cookie. Insert a part of licorice in the other end for a tail. Add little ears by poking a knife in and pushing up slightly at back of head, Or making two small balls and adding them. You want them a bit thin and gangly looking, since they’ll puff a little when you bake them.
Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325 F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.