Full of nutrients and energy, California Raisins provide a delicious burst of flavor to these cookies. All-natural and dried-by-the-sun, California Raisins deliver fiber, potassium and antioxidants, and just a quarter cup of raisins provides a serving of fruit.
No Eek, No Squeak Cookie Cuties
Makes 36 cookies
Ingredients:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup sugar
2 teaspoons vanilla extract
1 large egg
1/2 cup California raisins, chopped finely
1/4 cup sliced natural almonds, for the ears
4 30-inch black licorice laces, cut into 4-inch lengths, for the tails
3 ounces semisweet chocolate mini chips, for the eyes
Directions:
In a small bowl, whisk together the flour and salt, set aside. In another bowl, beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Gradually, add sugar, beating until mixture is pale and fluffy, about 3 minutes. Beat in vanilla extract, then the egg.
Reducing the speed, gradually add one-third of the flour, until mixed, add another third and another third until blended. Knead in the finely chopped California Raisins. Half the dough, flatten into two disks, wrap in plastic wrap, chill for 2 hours.
Pre-heat oven to 350 degreeF. Roll about 1 tablespoon, shaping the dough in an oval. Gently pinch bridge of the nose to form eye sockets. Place two sliced almonds at top of each piece of dough, and place two mini chocolates for the eyes below the ears, pressing them gently into the dough. Place the mice on parchment-lined baking sheets, spacing the mice 2 inches apart.
Bake until the cookies are light golden brown, about 15-20 minutes. Insert a wooden skewer about 1/2-inch into mouse's round end. Remove the skewer and insert the curved length of licorice for tail. Cool on rack. When the cookies are cool, they can be stored in an airtight container at room temperature up to one week.
Editor's Note: Um... kind of cute and kind of creepy all at the same time...LOL
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