Sugar Mice Recipes

Steps:

• In a bowl, cream butter and brown sugar; beat in egg and extracts. Gradually add flour; mix well. Cover and chill for 1 hour. Shape into 1-in. balls; pinch front of each ball to form a nose. Add two peanuts halves for ears, two raisin pieces for eyes and one red-hot for nose. Poke a hole for tail with a toothpick. Place on ungreased baking sheets. Bake at 325° for 12 minutes or until bottoms are lightly browned. Cool on wire racks Insert licorice pieces for tails.

Steps:

• Put the sugar and water into a pan, and heat gently until the sugar is dissolved.
• Add glucose, and boil until 240 degrees Fahrenheit/105 centigrade.
• Take from heat, and allow to cool until it starts to thicken.
• When cool enough to handle, work in the coloring, if you are using it, and knead it.
• Pat out into a square.
• Separate fondant into equal parts (1 inch squares work really well.).
• COVER! in a bowl, in a freezer bag, anything so it won't dry out. It gets irritating when it's dried out --
• Roll each piece between hands till it's nice and smooth.
• Stick the tails into the fondant.
• Shape into mice-shapes.
• Take a tiny bit of fondant, work in the cocoa powder or food coloring to make noses.Pink or brown noses :) your choice!
• Place on parchment and let dry for 24 hours. Keeps for ages, just keep them cool, dry, separate.

Steps:

• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Dip the figs in the melted chocolate, turning to cover completely; lift out with a fork and transfer to a parchment-lined baking sheet. Use the remaining melted chocolate to attach a licorice piece to the rounded end of each fig for the tail.
• While the chocolate is still soft, stick 2 sliced almonds on the pointy end of each fig for ears, then add 2 orange sprinkles for eyes. Refrigerate until serving, at least 20 minutes.

Steps:

• Pulse coconut, confectioners' sugar and milk in a food processor until coconut is finely chopped. For each mouse, roll 1 tablespoon coconut mixture into a ball; taper 1 end to resemble a mouse. Attach sliced almonds for ears and licorice pieces for tails. Press miniature chocolate chips, tip side down, into place for eyes. Store in an airtight container.

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.