Farm Mouse Cookies Recipes

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MICE COOKIES



Mice Cookies image

These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

3 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 teaspoon almond extract
1 large egg
1/4 cup sliced natural almonds
4 30-inch black licorice laces, cut into 3-inch lengths
3 ounces semisweet chocolate, coarsely chopped

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.

CHOCOLATE MOOSE COOKIES



Chocolate Moose Cookies image

Children will get a big kick out of just one of these oversized glazed cookies, and adults will be amused by the play on words.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 11

2 cups confectioners' sugar, plus more if necessary
3 tablespoons unsweetened Dutch-process cocoa powder
1/2 cup milk
1 1/2 cups unbleached all-purpose flour
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract

Steps:

  • Chocolate Glaze:Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth.
  • Cookies:Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day.
  • Roll out dough between 2 sheets of parchment to 1/8-inch thickness. Transfer to a baking sheet. Chill 15 minutes.
  • Preheat oven to 350 degrees. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes.
  • Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks.
  • With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.

FARM COOKIES



Farm Cookies image

Make and share this Farm Cookies recipe from Food.com.

Provided by Sky Valley Cook

Categories     Dessert

Time 23m

Yield 60 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking oatmeal
2 cups corn flakes
1 cup flaked coconut
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
  • In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
  • Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
  • Bake for 8-10 minutes or until done.

MICE COOKIES



Mice Cookies image

These sweet critters are perfect for youngsters to make with Mom. "Our daughter loves to help when I bake them," shares Linda Wheeler of Harrisburg, Pennsylvania. "We both agree they're a lot of fun to eat!"-Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup peanuts
1/4 cup raisins, halved
1/4 cup red-hot candies
60 pieces red and/or black shoestring licorice (2 inches)

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.

Nutrition Facts :

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