Mice Cookies are adorably cute for the holiday season. Super easy and fun to make. Happy Holidays!
I am so thrilled today to bring you the first in a week-long series of Christmas posts. What’s really special is it’s not just me posting them but I’ve gathered an amazing group of bloggers to help spread Christmas cheer.
Awhile back myself and Jen of Juanita’s Cocina were gabbing, as we do often. We thought it would be fun to bring together a group of bloggers who would help us kick off the holiday season. So you can look forward to Christmas posts all this week with tons of links to other bloggers who are participating. Each day has a special theme and we all put our own spin on it. I really hope you enjoy this as much as we all did.
- 3 cups all-purpose flour
- 1/2 teaspoon vanilla salt
- 1 cup unsalted butter softened
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 large egg
- 1/4 cup sliced almonds
- 4 30 inch black licorice laces cut into 3 inch lengths
- 3 ounces semisweet chocolate coarsely chopped
Whisk flour and salt together in a bowl. Set aside.
In a stand mixer beat the butter until it's creamy, takes about 2 to 3 minutes.
Add the sugar gradually and continue to beat until pale and fluffy, takes about 3 to 4 minutes.
Mix in the almond extract.
Mix in the egg.
Reduce mixer speed to low and gradually add flour mixture.
Split dough into two. Take one piece and wrap it up in plastic, stick it in the fridge for a minimum of 2 hours, and up to 24 hours.
Pop the second piece back in the stand mixer and add about 1/4 cup cocoa powder and mix on low till blended. Wrap in plastic and stick in fridge for a minimum of 2 hours and up to 24 hours.
When ready to bake the cookies, preheat oven to 350 degrees. Remove cookie doughs from fridge. Scoop up about 1 tablespoon of the dough. Roll in hands and form an oval shape, then slightly elongate one side to form the mouse face. Pinch the bridge of the nose so you can form eye sockets. With a small knife make small slits at the top of each shape, which will hold the ears. Place an almond in each slit for the ears. Place cookies on parchment lined cookie sheets about 2 inches apart from each other.
Bake for about 15 to 20 minutes. Remove from oven and transfer to a wire rack. Immediately poke a hole so you can insert the tail.
You can melt your chocolate and use that to make the eyes and nose. Or use gel icing if you like.
Serve with a big old "I likey Micey" smile!
I used Martha Stewart’s Mice Cookies for inspiration for this recipe.
I shall try to take some better photos in natural light. I got home from a conference in Virgina, and immediately got stuck in traffic on the bridge for most of the night trying to cross back into Canada. Hubs has my blog room painted but it’s still drying so taking food photos around here has become quite challenging. My photo lights are stored while we paint and redo rooms so it’s a bit complicated at the Bee household right now. Luckily I will be able to zip into the newly painted blog room/photo studio tomorrow and take some shots by the big patio door. Yah for natural light!
These mice are totally adorable and I sure hope you try them out for Christmas. I’m baking up a second batch tomorrow. Not only cute but yummy too!
Today’s theme for Christmas Week is “Cookies and Bars”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Biscoff Blossoms from Jen of Juanita’s Cocina
- Double Chocolate Thumbprints from Liz of That Skinny Chick Can Bake
- Cookie Sticks from Anuradha of Baker Street
- Cranberry Pistachio Christmas Biscotti from Isabelle of Crumb
- Mint Chocolate Pudding Cookies from Erin of Dinners, Dishes and Desserts
- Hot Cocoa Blossoms from Erin of Spiffy Cookie
Fudgy Cathedral Cookies from Heather of Girlichef
Cherry White Chocolate Chunk Cookies from Cathy of A Dutch Baker’s Daughter
Thanks so much to Jen for helping get things organized for the group while I was away whooping it up at Mixed. I owe you a debt of gratitude Jen! Also a huge thank you to all the participants. You folks rock with your willingness to jump on board a new project.
Make sure you all tune in tomorrow when we share our Peppermint Surprise Recipes with you!
Toodles and Christmas Smoochies! xx