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Peanut Butter Christmas Mice desserts, ground meat, holidays 1/2 cup butter or margarine; at room temperature 1 cup creamy peanut butter 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/2 cup all-purpose flour 1 for decoration: peanut halves, chop; ped green 1 candied cherries; red licorice 1 laces; cut in 3-inch 1 lengths Beat butter and peanut butter in a large bowl with electric mixer until creamy. Add sugars and beat until fluffy. Beat in egg, vanilla and baking soda until well blended. With mixer on low speed, gradually beat in flour just until blended. Cover and chill about 1 hour until firm enough to handle. Heat oven to 350 degrees. Have cookie sheets ready. Shape level tablespoons dough into 1-inch balls. Taper each ball at one end into teardrop shape. Press one side flat. Place flat sides down 2 inches apart on ungreased cookie sheet. Press in sides of balls to raise 'backs of mice." (Dough spreads slightly as it bakes.) Gently push 2 peanut halves in each for ears and 2 pieces of green cherries for eyes. With a wooden pick make a 1/2 inch-deep hole at tail end. Bake 8 to 10 minutes until firm. Remove to rack, insert licorice tails and cool completely. Makes 60. Per mouse without decoration: 65 cal, 2 g pro, 6 g car, 4 g fat, 7 mg chol with butter, 2 mg chol with margarine, 44 mg sod. Posted in KitMail by Molly Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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