This could be a kitchen project for parent and child together: One forms the mouse bodies, the other adds ears, eyes and tail.
When buying sliced almonds, look for ones that have not been blanched -- that still have edges of brown almond skin. Those will make the best-looking mouse ears.
The mice can be stored in an airtight container for up to 1 week.
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Ingredients
measuring cupServings: 36 cookies
Directions
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
Step 2
Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held electric mixer, at medium speed. Once the mixture is light and fluffy, after 3 to 4 minutes, beat in the salt and the vanilla and almond extracts. Reduce the speed to low and beat in the egg yolk. Add the flour 1/2 cup at a time, stirring by hand or using the lowest speed of the mixer, until fully combined. The dough should be slightly dry, but not so dry that it falls apart. If your dough is too dry to easily mold, add the cream 1 teaspoon at a time until the dough is malleable.
Step 3
Scoop up tablespoonfuls of dough and shape them into little ovals with a pointy end. Arrange them about 2 inches apart on the prepared baking sheets. Insert the almond slices for ears and a chow mein noodle or piece of cereal for a tail. Use chocolate mini-chips or currants to make the eyes.
Step 4
Bake one sheet at a time for 15 to 20 minutes or until the mice are slightly browned. Transfer the mice to a wire rack to cool completely.
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Nutritional Facts
Per cookie (without the decorations)
Calories
70
Fat
4 g
Saturated Fat
3 g
Carbohydrates
9 g
Sodium
15 mg
Cholesterol
15 mg
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "The Daily Cookie," by Anna Ginsburg (Andrews McMeel, 2012).
Tested by Susan Liebenow and Jane Touzalin.
Published December 11, 2012
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