Christmas Mice Cookies
1/2 cup margarine, softened
1 cup creamy peanut butter
1/2 cup firmely packed brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
peanuts
1 (2.5 ounce) jar of red cinnamon candies
4 yards of thin red licorice, cut into 3-inch pieces
Beat margarine and peanut butter at medium speed; gradually add sugars, beating well. Combine flour and soda; gradually add to creamed mixture, mixing well. Cover and chill at least two hours.
Shape dough into 1-inch balls to form a tear-drop shape. Press one side flat; place flat sides on ungreased cookie sheets with cookies two inches apart. Press in sides of dough to raise back of mice. Gently place two peanut halves in dough for ears. With a wooden pick, make a 1/2 inch deep hole at tail end. Bake at 350 for 9 minutes; remove cookies from oven. Place red cinnamon candies in cookies for eyes; bake an additional 1 to 2 minutes or until browned. Remove from oven; insert licorice tails and cool.
Yields 4 dozen.
Wanda Morrow, First UMC - Iraan
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