today I am enjoying a cup of hazelnut coffee in my Sparkle mug … soy hazelnut creamer too … ummm Love hazelnut everything!
(the red Waechtersbach platter is from my friend Michelle … the snowman on the windowsill is made of wool by my friend Judy Post … the green foil wrapped goodie is a flimmersterne (two half rounds of foil wrapped chocolate around a wonderful golden frill … you can get a better look by clicking for the closeup…lots of gorgeous snow still outside the kitchen window too)
and what about those mice … I wanted to share a special cookie recipe with you … a tradition in our family since the late 80’s when I first spotted the recipe in the pull out cookie section of a Woman’s Day Magazine (1986) … young and old seem to be delighted by these tasty Almond Cookie Mice … always a big hit in the children’s classrooms
Recipe Note: I used to use currents for the eyes instead of cut up raisins … now I use mini chocolate bits (pointy side in)
Happy T Tuesday … do join Kimmie for a cuppa whatever you like
feel free to join in the fun … create a post on Tuesdays (no rules just right) … come and play … the more the merrier
fa la la la la … la la la laaaa
must share a footnote with you … the cookie mice in my photos are from last year (not for eating just for looks) …. I made a double batch last year and sometimes they are just too cute to eat … amazing that they still look as good as new tucked away in a tin all year, guess there is enough sugar in them to preserve them 😉
|Almond Cookie Mice|
1 Cup Butter or Margarine, at room temperature
1 Cup Packed Light Brown Sugar
1 Large Egg
2 teaspoons Almond Extract
1 teaspoon Vanilla
3 1/2 Cups All-Purpose Flour
Coarsely Chopped Raisins
Red Licorice Laces, cut in 3-inch lengths INSTRUCTIONS:
Beat butter and sugar in a large bowl with electric mixer until fluffy. Beat in egg and extracts. Gradually beat in flour until blended. Dough will be stiff. Cover and refrigerate 1 hour or until well chilled.
Heat oven to 325 degrees. Shape rounded tablespoonful of dough into 1 1/4-inch ball. Taper each ball at one end into a teardrop shape; press one side flat. Place flat sides down 2 inches apart on ungreased cookie sheet. Press in sides of balls to raise backs of mice . (They spread slightly as they bake.) With a wooden pick make a 1-inch deep hole at tail end (round end). Gently push 2 peanut halves in each for ears and 2 pieces of raisins for eyes.
Bake 9 to 12 minutes until bottoms are lightly browned. Remove to rack; insert licorice tails; cool completely
“Not a mouse stirring” ~William Shakespeare (1564-1616)