Spice Mice
193 people added this to their Recipe Box
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 8 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 3 |
| folate | 6 |
Kids can help search through the dried chow mein noodles for the noodles that will make the most outrageous tails.
Ingredients
- 3/4 cup unsalted butter
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground allspice
- 1 pinch ground cardamom
- 1 pinch salt
- 80 sliced almonds, (about 1/4 cup/50 mL)
- 40 currants, halved (about 1 tbsp/15 mL)
- 40 dried chow mein noodles, (about 1/4 cup/50 mL)
Preparation
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, allspice, cardamom and salt ; stir into butter mixture in 3 additions.
Form by scant 1 tbsp (15 mL) into egg shapes. Place, 2 inches (5 cm) apart, on prepared pans. Insert 2 almond slices for ears and 2 currant halves for eyes at narrow end. Insert 1 chow mein noodle for tail at wide end. Refrigerate until firm, about 15 minutes.
Bake in centre of 350°F (180°C) oven until light golden and firm, 15 to 18 minutes. Let cool on pans on racks for 5 minutes. Reinsert almond ears if necessary. Transfer to racks; let cool completely. (Make-ahead: Store in single layers in airtight containers for up to 1 week.)
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, allspice, cardamom and salt ; stir into butter mixture in 3 additions.
Form by scant 1 tbsp (15 mL) into egg shapes. Place, 2 inches (5 cm) apart, on prepared pans. Insert 2 almond slices for ears and 2 currant halves for eyes at narrow end. Insert 1 chow mein noodle for tail at wide end. Refrigerate until firm, about 15 minutes.
Bake in centre of 350°F (180°C) oven until light golden and firm, 15 to 18 minutes. Let cool on pans on racks for 5 minutes. Reinsert almond ears if necessary. Transfer to racks; let cool completely. (Make-ahead: Store in single layers in airtight containers for up to 1 week.)
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Bake; Make-Ahead; Brown sugar; Almonds; Currants; Cinnamon; Christmas; Kid-Friendly;
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