| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes & coo, Breads, Muffins & r | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Granulated sugar |
| 1/2 | c | Butter or margarine — |
| Softened | ||
| 1/2 | c | Shortening |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 2 1/4 | c | All-purpose flour — or |
| Unbleached | ||
| 1/4 | c | Unsweetened cocoa powder |
| 1/2 | ts | Baking powder |
| 72 | Miniature chocolate chips | |
| 36 | Red or black licorice | |
| Strips | ||
| Cut into 2-inch pieces |
INSTRUCTIONS
Preheat oven to 325 degrees. 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. Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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