Nightmare Before Christmas Mice

Directions

1. Whisk flour and salt together in a small bowl.

2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes; beat in extract. Beat in egg. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Scrape dough onto large piece of plastic wrap and cover completely with wrap. Refrigerate until firm enough to roll into balls, at least 2 hours or overnight.

3. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

4. Roll pieces of dough between your palms into 1 ¼-inch ovals. Slightly elongate one side to form nose. Gently pinch bridge of nose to form eye sockets. Place 2 sliced almonds behind eyes, inserting as shown in photograph to make ears. Place mice 2 inches apart on cookie sheets.

5. Bake until light golden brown on bottom and around edges, about 15 minutes. Place pans on racks and immediately insert skewer into mouse’s rounded posterior, going in about ½ inch. Remove skewer and insert length of licorice for tail as far as it will go. It will wedge in and adhere to the still-warm cookie. Place melted chocolate in parchment cone and snip tiny opening. Pipe small chocolate eyes and nose in appropriate places. Place sheet in refrigerator until chocolate has firmed up.

Credit: © A Baker’s Field Guide to Christmas Cookies by Dede Wilson, 2011, Harvard Common Press, $16.95.