Lil White Mice Army Recipes

Steps:

• Hard boil the eggs.
• Gently crack the eggs against a hard surface, then carefully peel off the shells.
• Slice each egg in half lengthwise. Scoop out the yolks, and put them in a small bowl.
• Mash the yolks with a fork until they are crumbly.
• Add mayonnaise and blend.
• Carefully fill the empty egg whites with yolk mixture.
• Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
• Arrange the egg halves, yolk side down, on the leaves. These are your mice.
• bodies.
• To give them each eyes and a nose, pull the pimento out of an olive and cut it into 3 small pieces.
• Cut 32 thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail.
• Out of the remaining olives, cut 32 small triangular ear pieces.
• To Garnish.
• Tear small pieces of lettuce and position in front of the mice's mouths.
• As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette.

Steps:

• Cream butter.
• Add sugar, flour and vanilla.
• Work with clean hands and nails.
• Add nuts.
• Use 1 1/2 teaspoons of dough (about the size of a regular marble) and shape into small mice (teardrop shape).
• Bake in a 350° oven for 10 minutes or until set.
• If you like larger mice, use 1 1/2 Tablespoons of dough (size of walnut or golf ball) Bake for 20 minutes.
• When cool, roll in powdered sugar.
• Baking time will be approximate, according to the size of the mice.
• Please watch your first batch and record the correct minutes for your size mice and oven temperature.

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.