Peanut Butter Christmas Mice

Recipe View In a large bowl, cream together the softened butter and peanut butter until smooth and well combined. (Approximately 3-5 minutes)

Recipe View Gradually add the packed light brown sugar and granulated sugar, beating until the mixture is light and fluffy. (Approximately 2-3 minutes)

Recipe View Beat in the egg, vanilla extract, and baking soda until thoroughly incorporated. (Approximately 1-2 minutes)

Recipe View With the mixer on low speed, gradually add the all-purpose flour, mixing just until the dough comes together. Be careful not to overmix. (Approximately 1-2 minutes)

Recipe View Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle. (1 hour)

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Take 1 level tablespoon of dough and shape it into 1-inch balls. Gently taper one end of each ball to form a teardrop shape. Press flat on one side.

Recipe View Place the mice flat-side down, about 2 inches apart, on ungreased cookie sheets. Gently press the sides of the dough to raise the 'backs' of the mice, as the dough will spread slightly during baking.

Recipe View Gently push 2 peanut halves into each 'mouse' to create ears, and use 2 pieces of green candy sprinkles for the eyes. With a toothpick, make a small hole about 1/2 inch deep at the tail end of each mouse.

Recipe View Bake in the preheated oven for 8 to 10 minutes, or until the cookies are firm and lightly golden around the edges.

Recipe View Transfer the cookies to a wire rack to cool completely. Once cooled, insert a piece of red shoestring licorice into the hole at the tail end of each mouse.