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
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 mouse body. 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 “rear end” going in about 1/2″. Immediately insert a piece of red licorice about 3″ long. 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.