Chocolate cookie mice

36 Servings

Ingredients

Quantity Ingredient
¾ cup Granulated sugar
½ cup Butter or margarine --
Softened
½ cup Shortening
1 teaspoon Vanilla extract
1 Egg
2¼ cup All-purpose flour -- or
Unbleached
¼ cup Unsweetened cocoa powder
½ teaspoon Baking powder
72 Miniature chocolate chips
36 Red or black licorice
Strips
Cut into 2-inch pieces

Directions

Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy. Add the vanilla extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, cocoa and baking powder; mix well. Shape the dough into 1-inch balls. To form a mouse, pinch one end of the ball to form the nose. For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body. For the eyes, press 2 miniature chocolate chips into the dough below the ears. Place the shaped cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 13 minutes, or until set. For the tails, immediately place a piece of licorice into the rounded end of each cookie. Remove from the cookie sheets.

Variation. Chocolaty Shortbread Cookies: Prepare the dough as directed above. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar.

Bake for 8 to 13 minutes, or until set. Cool for 1 minute; remove from the cookie sheets.

Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991 File

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