These fun mice cookies are the perfect treat for Fall parties.
3 cups all purpose flour
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1/2 cup California raisins, chopped fine
48 perfect slices natural almonds (about 1/4 cup sliced)
3 ounce semisweet chocolate mini chips
4 black licorice laces (each about 30-inches long)
- Measure flour and salt into small bowl, and whisk together; set aside.
- In another bowl with electric mixer, beat butter on medium-high until creamy, about 2 minutes. Add sugar, gradually, beating until mixture is pale and fluffy, about 3 minutes. Beat in vanilla and egg, separately. Reduce speed to low, add flour mixture, one-third at a time, beating after each addition until well blended. Then, knead or stir in chopped raisins.
- Divide dough into 2 equal pieces, shape into flat disks, and wrap separately in plastic wrap. Chill for 2 hours.
- Then, preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- To make 24 mice, for each one, shape 1 tablespoon dough into an oval ball and shape oval ball to make nose and eye sockets. Gently press 1 mini chocolate chip into each eye socket and press 1 almond slice into dough on either side behind eyes for ears. Arrange on parchment-lined baking sheets, about 2 inches apart.
- Bake at 350°F (175°C) until light golden brown, about 15 to 20 minutes. Remove from baking sheet and cool slightly.
- Divde each licorice lace into 6 pieces about 5 inches long. Then, with a skewer, make a hole about 1/2-inch deep into round end of each ball and insert piece of licorice lace for tails. Set aside to cool on rack. Store in airtight container.
Makes 24 cookies.
Recipe and photograph provided courtesy of California Raisin Marketing Board.