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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Eeeek! The whimsical mice I made evoked shrieks of delight from the kids at our party. Peanut-half ears and licorice tails transformed these peanut butter cookies into country critters. Ingredients:
1 cup creamy peanut butter |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
peanut halves |
black shoestring licorice, cut into 2-1/2-inch pieces |
Directions:
1. In a bowl, cream peanut butter, butter and sugars. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight.
2. Roll into 1-in. balls. Pinch one end, forming a teardrop shape. Place 2 in. apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make a 1/2-in.-deep hole for the tail in the end opposite the ears. Bake at 350° for 8-10 minutes or until golden. While cookies are warm, insert licorice for tails. Cool on wire racks. Yield: 4 dozen.
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