Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Granulated sugar |
| ½ cup | Butter or margarine -- |
| \N \N | Softened |
| ½ cup | Shortening |
| 1 teaspoon | Vanilla extract |
| 1 \N | Egg |
| 2¼ cup | All-purpose flour -- or |
| \N \N | Unbleached |
| ¼ cup | Unsweetened cocoa powder |
| ½ teaspoon | Baking powder |
| 72 \N | Miniature chocolate chips |
| 36 \N | Red or black licorice |
| \N \N | Strips |
| \N \N | Cut into 2-inch pieces |
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