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Halloween Harvest Mice

Halloween Harvest Mice


  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1/2 cup California raisins, chopped fine
  • 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)


  1. Measure flour and salt into small bowl, and whisk together; set aside.
  2. In another bowl with electric mixer, beat butter on medium-high until creamy, about 2 minutes.
  3. Add sugar, gradually, beating until mixture is pale and fluffy, about 3 minutes.
  4. 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.
  5. Then, knead or stir in chopped raisins.
  6. Divide dough into 2 equal pieces, shape into flat disks, and wrap separately in plastic wrap. Chill for 2 hours.
  7. Heat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  8. 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.
  9. Bake at 350 degrees F until light golden brown, about 15 to 20 minutes.
  10. Remove from baking sheet and cool slightly.
  11. 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 rack.
  12. Store in airtight container.

Serves: 24

Recipe and photo credit (used with permission): California Raisins

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