Night before Christmas mice

Night before Christmas mice

Makes 40 mice

COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon almond or vanilla extract
1 large egg

Whisk flour and salt together in a small bowl.

In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add sugar gradually, beating until light
and fluffy, about three minutes; beat in extract. Beat in egg. Add about
one-third of flour mixture and mix on low speed. Gradually add remaining
flour, mixing just until blended. Scrape dough onto large piece of plastic
wrap and cover completely with wrap. Refrigerate until firm enough to roll
into balls, at least two hours or overnight.

DECORATION
Sliced natural almonds
10 feet red or black licorice laces (thin, spaghetti-like strands), cut into
3-inch lengths
6 ounces semisweet chocolate, melted and kept slightly warm

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Roll pieces of dough between your palms into 1 1/4-inch ovals. Slightly
elongate one side to form nose. Gently pinch bridge of nose to form eye
sockets. Place two sliced almonds behind eyes to make ears. Place mice two
inches apart on cookie sheets.

Bake until light golden brown on bottom and around edges, about 15 minutes.
Place pans on racks and immediately insert skewer into mouse's rounded
posterior, going in about one-half inch. Remove skewer and insert length of
licorice for tail as far as it will go. It will wedge in and adhere to the
still-warm cookie. Place melted chocolate in parchment cone and snip tiny
opening. Pipe small chocolate eyes and nose in appropriate places. Place
sheet in refrigerator until chocolate has firmed up.

Put a "night before Christmas mouse" on Santa's cookie plate.