Christmas Mouse Macaroons
'Twas the night before Christmas
when all through the house
not a creature was stirring,
not even a mouse.
INGREDIENTS'Twas the night before Christmas
when all through the house
not a creature was stirring,
not even a mouse.
1 bag (8 ounces) sliced almonds
1 large egg white
1/2 cup sugar
3/4 cup chocolate chips, divided
Black licorice laces
Hot cinnamon candies
White tube decorating icing
DIRECTIONS
- Heat oven to 325°F. Line baking sheet with foil. Reserve 3 tablespoons sliced almonds for mouse ears, and place remaining almonds in food processor; pulse until finely ground. Add sugar and egg white, and pulse to combine. Melt 1/4 cup chocolate chips, add to mixture, and pulse.
- Shape tablespoonfuls of dough into teardrop shapes; place on baking sheet 1 inch apart. Bake 25 minutes.
- While cookies are still warm, insert 2 almond slices for ears and 1 piece of licorice lace for tail. Let cool completely.
- Melt remaining chocolate chips. Dip front of face in melted chocolate, and attach a cinnamon candy for nose. Using icing, pipe 2 eyes. Let set 10 minutes.
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