These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk to combine flour and salt in a bowl. In a separate bowl, beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Add sugar gradually, beating until mixture is pale and fluffy, about 3 minutes. Beat in extract, then egg. Reduce speed to low, and add one-third flour mixture. Gradually add remaining flour mixture, beating just until blended. Halve dough and shape into disks; wrap each in plastic, and chill 2 hours or up to 1 day.

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  • Preheat oven to 350 degrees. Roll about 1 tablespoon of chilled dough between your palms to form 1 1/4-inch- to 1 1/2-inch-long oval shapes. Slightly elongate one side to form face. Gently pinch bridge of nose to form eye sockets. With a paring knife, make 2 small slits at top of each shape, for placement of ears. Place 2 sliced almonds into slits. Place shapes on parchment-lined baking sheets, spacing 2 inches apart.

  • Bake, rotating sheets halfway through, until cookies are light golden brown on bottom and around edges, and tips of ears are golden brown, about 20 minutes. Transfer sheets to wire racks, and immediately insert a wooden skewer about 1/2 inch into mouse's rounded end. Remove skewer and insert curved length of licorice for tail. It should adhere to the still-warm cookie. Let cookies cool completely on wire racks.

  • Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water. Turn off heat; keep chocolate warm until ready to use, stirring occasionally. Place melted chocolate in a parchment cone or a resealable plastic bag with a tiny hole cut in one corner. Pipe chocolate in tiny dots to form eyes and nose. Chill until chocolate is set, about 20 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

Variations

The recipe above is for white mice cookies; for chocolate mice, in step 1 reduce flour to two and a half cups, and add half a cup of unsweetened Dutch-process cocoa powder. Increase sugar to 1 cup. Proceed with the recipe, forming mice, then bake, rotating sheets halfway through, until cookies are firm and tips of almond ears are golden brown, about 18 minutes. Use 3 ounces of white chocolate, melted and kept slightly warm, to pipe small eyes and a nose onto the face of each chocolate mouse.

Reviews (4)

24 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
11/22/2011
I made these last year and everyone loved them. They were too cute to eat! I couldn't find the black licorice ropes and just cut regular size down to the size I wanted. However, this year I am going to use the red "Pull and Peel" licorice. More people prefer the red to black anyway!
Rating: Unrated
08/31/2011
Your website shows what looks like a "chocolate" mouse. Do you add chocolate to the dough? You also had a tray on the televised segment showing the same chocolate mouse. How do you adapt the recipe?
Rating: Unrated
12/12/2010
one week is hardly enough time to make and ship i wanted to ask what could make them keep 2 weeks longer. they don't have any different ingredients than regular and they normally last 1 few weeks in a can.
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Rating: Unrated
12/05/2010
Enjoyed making these, they were so cute. However, directions slightly confusing. "Reduce speed to low, and add one-third flour mixture, beating just until blended." What do you do with the other 2/3 flour. Perhaps rewrite to say Reduce speed to low, and add flour mixture one-third at a time, beating until just blended."