I’ve been compiling my Christmas baking list and came across these adorable mice cookies, perfect for the little ones to help with and devour. 

Ingredients

• 3/4 cup (175 mL) unsalted butter
• 1 cup (250 mL) packed brown sugar
• 1 egg
• 1 tsp (5 mL) vanilla
• 2-1/2 cups (625 mL) all-purpose flour
• 1/2 tsp (2 mL) baking powder
• 1/2 tsp (2 mL) cinnamon
• 1/4 tsp (1 mL) 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.) 

Source: Canadian Living