Halloween mice cookies!
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
Directions
Preheat oven to 325℉ (160℃).
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.
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