Farm Mouse Cookies Recipes

WHITE MICE COOKIES

Steps:

• Cream butter.
• Add sugar, flour and vanilla.
• Work with clean hands and nails.
• Add nuts.
• Use 1 1/2 teaspoons of dough (about the size of a regular marble) and shape into small mice (teardrop shape).
• Bake in a 350° oven for 10 minutes or until set.
• If you like larger mice, use 1 1/2 Tablespoons of dough (size of walnut or golf ball) Bake for 20 minutes.
• When cool, roll in powdered sugar.
• Baking time will be approximate, according to the size of the mice.
• Please watch your first batch and record the correct minutes for your size mice and oven temperature.

MICE COOKIES

Steps:

• In a bowl, cream butter and brown sugar; beat in egg and extracts. Gradually add flour; mix well. Cover and chill for 1 hour. Shape into 1-in. balls; pinch front of each ball to form a nose. Add two peanuts halves for ears, two raisin pieces for eyes and one red-hot for nose. Poke a hole for tail with a toothpick. Place on ungreased baking sheets. Bake at 325° for 12 minutes or until bottoms are lightly browned. Cool on wire racks Insert licorice pieces for tails.

CHOCOLATE MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.

PEANUT BUTTER CHRISTMAS MICE

Steps:

• Beat peanut butter, butter and sugars until well blended. Beat in egg and vanilla. In another bowl, whisk together flour and baking soda; gradually beat into peanut butter mixture (dough will be soft). Refrigerate until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; taper one side to resemble a mouse. Place 2 in. apart on ungreased baking sheets. Add peanuts for ears, M&M's for noses and chocolate chips for eyes., Bake until set, 8-10 minutes. Immediately insert licorice pieces into warm cookies for tails. Remove from pan to wire racks to cool.

CHOCOLATE CHRISTMAS MICE COOKIES

Steps:

• Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust).
• In microwave, melt chocolate chip, paraffin and butter; stir until smooth.
• Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
• Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.
• Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
• Place in refrigerator until chocolate sets.
• With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.
• Pipe holly berries between the leaves with the red gel.
• Pipe eyes on each chocolate kiss.
• Store in airtight container at room temperature.
• TIPS:.
• I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
• Maraschino cherries need to have stems and be well-drained.
• Keep chocolate hot by putting in a bowl over a steaming pan of water.
• I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
• You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
• Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!

PEANUT BUTTER CHRISTMAS MICE

Steps:

• In a large bowl combine butter and peanut butter; beat until creamy. Add brown and white sugar and beat until fluffy. Beat in egg, vanilla extract and baking soda until well blended. With mixer on low, mix in flour just until blended. Cover and chill for 1 hour, or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Shape 1 level tablespoon of dough into 1 inch balls. Taper each ball at one end into a teardrop shape. Press flat on one side. Place flat sides down, 2 inches apart on ungreased cookie sheets. Press the sides of the dough in to raise the 'backs' of the mice, as dough will spread slightly during baking.
• Gently push 2 peanut halves in each 'mouse' for ears, and 2 pieces of green candy for eyes. With a toothpick make a hole 1/2 inch deep in the tail ends.
• Bake in preheated oven for 8 to 10 minutes, or until firm.
• Transfer to a cooling rack and insert licorice pieces as tails.