Best 7 Moldy Mice Cookies Wedding Cookies Recipes

MICE COOKIES

Steps:

• In a bowl, cream butter and brown sugar; beat in egg and extracts. Gradually add flour; mix well. Cover and chill for 1 hour. Shape into 1-in. balls; pinch front of each ball to form a nose. Add two peanuts halves for ears, two raisin pieces for eyes and one red-hot for nose. Poke a hole for tail with a toothpick. Place on ungreased baking sheets. Bake at 325° for 12 minutes or until bottoms are lightly browned. Cool on wire racks Insert licorice pieces for tails.

MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
• In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
• Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
• Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
• Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

MEXICAN WEDDING COOKIES

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

CHRISTMAS MICE COOKIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape., Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator.

CERAMIC MOLD COOKIES

Steps:

• Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
• In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

MICE COOKIES

Steps:

• Whisk to combine flour and salt in a bowl. In a separate bowl, beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Add sugar gradually, beating until mixture is pale and fluffy, about 3 minutes. Beat in extract, then egg. Reduce speed to low, and add one-third flour mixture. Gradually add remaining flour mixture, beating just until blended. Halve dough and shape into disks; wrap each in plastic, and chill 2 hours or up to 1 day.
• Preheat oven to 350 degrees. Roll about 1 tablespoon of chilled dough between your palms to form 1 1/4-inch- to 1 1/2-inch-long oval shapes. Slightly elongate one side to form face. Gently pinch bridge of nose to form eye sockets. With a paring knife, make 2 small slits at top of each shape, for placement of ears. Place 2 sliced almonds into slits. Place shapes on parchment-lined baking sheets, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until cookies are light golden brown on bottom and around edges, and tips of ears are golden brown, about 20 minutes. Transfer sheets to wire racks, and immediately insert a wooden skewer about 1/2 inch into mouse's rounded end. Remove skewer and insert curved length of licorice for tail. It should adhere to the still-warm cookie. Let cookies cool completely on wire racks.
• Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water. Turn off heat; keep chocolate warm until ready to use, stirring occasionally. Place melted chocolate in a parchment cone or a resealable plastic bag with a tiny hole cut in one corner. Pipe chocolate in tiny dots to form eyes and nose. Chill until chocolate is set, about 20 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.