Chris Mouse Cookies

 

mouse1

3 cups flour

1/2 tsp salt

1 cup (2 sticks) soft butter

3/4 cup sugar

1 tsp almond or vanilla extract

1 large egg

sliced almonds

licorice laces, cut into 3″ lengths

6 oz semisweet chocolate

Whisk flour and salt together in a bowl.

 

In a bowl of electric mixer, beat butter until creamy, about 2 minutes.  Add sugar beating until light, about 3 minutes, beat in extract.

Beat in egg.  Add about 1/3 flour mixture and blend well, Add remaining flour and mix to make a smooth dough.  Wrap in plastic and refrigerate

2 hours or overnight.

 

Roll a piece of dough about the size of  marble in your hands in a ball and then slightly elongate one side to form a dough.  Place a sliced almond

on each side where the ears should be.

Bake at 350 for about 15 minutes or until slightly browned on edges.  Remove pan and immediately, using a wooden toothpick, make a small hole

into the mouse’s “postirier” going in about 1/2″.  Immediately insert a red lace.  Cool cookies completely.

When completely cool, melt chocolate and put into a piping bag and pipe two eyes and nose.  Let cool till set.

These freeze very well.