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Spiced mice butter cookies have almond ears, currant eyes, and Chinese noodle tails.

Whipped, The Blog

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7 of 22

Spiced mice butter cookies

By Caroline LubbersWhipped, The Blog
Makes 3 dozen

12 tablespoon Butter (1 1/2 sticks)

1/2 cup confectioner’s sugar

1/2 cup regular sugar

1 egg

1-1/2 teaspoons vanilla extract

2 cups flour

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

For Making the Mice

1 egg

Dried Currants

Sliced Almonds

Chinese Noodles

1. Preheat the oven to 350 degrees F. In a large bowl, whip the butter with an electric mixer until light and fluffy, about 1 minute. Add both sugars and mix. Add one egg and vanilla and beat until combined. In a separate bowl, mix flour and spices until combined. Add flour mixture to butter mixture and combine.

2. Measure 1 tablespoon of dough and roll into an oval. Make one side a bit pointed to form the nose. Put the cookies on a greased or parchment lined baking sheet about 2 inches apart. Mix egg with 2 tablespoon water to form an egg wash. Brush it on each of the cookies. Add almonds for ears, a Chinese noodle for a tail and cut a currant in half to form two eyes.

3. Bake cookies for 15-20 minutes or until slightly browned.

Note: My mice spread out a bit more than I wanted. Next time I will put them in the refrigerator for an hour or so to try to keep them a bit rounder.

Click here to read the full Stir It Up! blog post

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