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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Christmas Mice Shortbread Recipe

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This recipe for Christmas Mice Shortbread is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 maraschino cherries with stems, drained
2/3 cup white vanilla baking chips or chocolate chips
1/2 tsp. vegetable oil
1 pkg. shortbread triangles
30 sliced almonds
15 white vanilla baking chips or chocolate chips
Shredded coconut, if desired
15 small red candies
Directions:
Directions:
1. Cover work area with piece of waxed paper about 18 inches long. Dry cherries with paper towels.

2. In 6-oz. custard cup, microwave 2/3 cup chips and the oil uncovered on high 1 minute to 1 minute 10 seconds or until chips are softened, stir until smooth.

3. Hold 1 cherry by stem (mouse tail), and dip into melted chips, covering completely. Immediately place on shortbread triangle, with tail at 45 degree angle. Place 2 of the sliced almonds against front of cherry to form mouse ears. Repeat with remaining cherries, shortbread, and almonds.

4. Using the remaining melted chips as glue and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head. Using melted chips as glue, attach a few shreds of coconut for the whiskers and a red candy for the nose. Let cool without moving 50 to 60 minutes or until melted chip mixture is firm and completely set. Store in cool place up to 1 week.
Number Of Servings:
Number Of Servings:
15 cookies
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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