| 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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