Peanut Butter Christmas Mice Recipes

Steps:

• In a large bowl combine butter and peanut butter; beat until creamy. Add brown and white sugar and beat until fluffy. Beat in egg, vanilla extract and baking soda until well blended. With mixer on low, mix in flour just until blended. Cover and chill for 1 hour, or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Shape 1 level tablespoon of dough into 1 inch balls. Taper each ball at one end into a teardrop shape. Press flat on one side. Place flat sides down, 2 inches apart on ungreased cookie sheets. Press the sides of the dough in to raise the 'backs' of the mice, as dough will spread slightly during baking.
• Gently push 2 peanut halves in each 'mouse' for ears, and 2 pieces of green candy for eyes. With a toothpick make a hole 1/2 inch deep in the tail ends.
• Bake in preheated oven for 8 to 10 minutes, or until firm.
• Transfer to a cooling rack and insert licorice pieces as tails.

Steps:

• Beat peanut butter, butter and sugars until well blended. Beat in egg and vanilla. In another bowl, whisk together flour and baking soda; gradually beat into peanut butter mixture (dough will be soft). Refrigerate until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; taper one side to resemble a mouse. Place 2 in. apart on ungreased baking sheets. Add peanuts for ears, M&M's for noses and chocolate chips for eyes., Bake until set, 8-10 minutes. Immediately insert licorice pieces into warm cookies for tails. Remove from pan to wire racks to cool.

Steps:

• 1. In a large bowl, cream the peanut butter, butter, sugar & brown sugar. Beat in the egg and vanilla. Combine the flour & baking soda,gradually add to the creamed mixture. ( Dough will be soft.) Refrigerate for 1 hour or until easy to handle.
• 2. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in the center of each ball for ears. Add one M&M baking bit for nose & two chocolate chips for eyes. Arrange holly & and berry candies in front of ear.
• 3. Bake at 350* for 8 to 10 minutes or until set. Gently insert 1 licorice piece into each warm cookie for tail. Let cool completely.
• 4. EDITORS NOTE: Reduced- fat or Generic brands of peanut butter are not recommended for this recipe.

Steps:

• In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Place 2 inches apart on un-greased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear. Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely.

Steps:

• In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar.
• Beat in egg and vanilla.
• Combine the flour and baking soda; gradually add to the cream mixture.
• Refrigerate for 1 hour, or until easy to handle.
• Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears.
• Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.
• Bake at 350°F for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail.
• Remove to wire racks to cool completely.