1 cbutter, softened
1 cpowdered sugar
1 tspalmond extract
2 2/3 cflour
1 tspbaking powder
·red licorice ropes
1/4 cmini chocolate chips (approx)
- 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.
Can set them around a slice of cheese for effect.