Scary Mouse Cookies Food

CHOCOLATE HALLOWEEN MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. 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), or in chocolate wafer 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.

SCARY MOUSE COOKIES

Steps:

• 1. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
• 2. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full of dough into ball. Then roll slightly one end to look like a mouse's body for each cookie. Press eyes (Mini chocolate chips) firmly into the head end of the cookie. Insert a part of licorice in the other end for a tail. Add little ears by poking a knife in and pushing up slightly at back of head, Or making two small balls and adding them. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.
• 3. Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325 F oven for 20-25 minutes or until pale golden. Let cool for a few minutes. Can set them around a slice of cheese for effect.

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.