Recipe - Peanut Butter Christmas Mice

One half cup Butter or margarine; at room
temperature
1 cup Creamy peanut butter
One half cup Packed lightbrown sugar
One half cup Granulated sugar
1 lg Egg
1 teaspoon Vanilla extract
One half teaspoon Baking soda
1 One half cup Allpurpose flour
For decoration: peanut
halves, chopped green
Candied cherries; red
licorice
Laces; cut in 3inch
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 1inch 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 One half inchdeep 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
MSPRADLEY@delphi.com From the Dec. 19,1989 issue of Woman's Day.
Posted to recipeludigest Volume 01 Number 248 by N8ugz@aol.com on Nov 12,
1997