48 perfect slices natural almonds (about 1/4 cup sliced)
3 ounces semisweet chocolate mini chips
4 black licorice laces (each about 30 inches long)
Measure flour and salt into small bowl, and whisk together; set
In another bowl with electric mixer, beat butter on medium-high
until creamy, about 2 minutes.
Add sugar, gradually, beating until mixture is pale and fluffy,
about 3 minutes.
Beat in vanilla extract and egg, separately. Reduce speed to low,
add flour mixture, one-third at a time, beating after each addition
until well blended.
Then, knead or stir in chopped raisins.
Divide dough into 2 equal pieces, shape into flat disks, and wrap
separately in plastic wrap. Chill for 2 hours.
Heat oven to 350 degrees F. Line baking sheets with parchment paper
and set aside.
To make 24 mice, for each one, shape 1 tablespoon dough into an oval
ball and shape oval ball to make nose and eye sockets. Gently press 1
mini chocolate chip into each eye socket and press 1 almond slice into
dough on either side behind eyes for ears. Arrange on parchment-lined
baking sheets, about 2 inches apart.
Bake at 350 degrees F until light golden brown, about 15 to 20
Remove from baking sheet and cool slightly.
Divde each licorice lace into 6 pieces about 5 inches long. Then,
with a skewer, make a hole about 1/2-inch deep into round end of each
ball and insert piece of licorice lace for tails. Set aside to cool on
Store in airtight container.
Recipe and photo credit (used with permission):