Chocolate Cookie Mice

Ingredients:

3/4 Cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
21/4 cups Pillsbury's Best All Purpose or Unbleached Flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Miniature semi‑sweet chocolate chips
Red or black string licorice, cut into 2‑inch pieces

Directions:

Heat oven to 325 F. In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1‑inch balls.

To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets. Bake at 325 F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets. 3 dozen cookies.


VARIATION: CHOCOLATY SHORTBREAD COOKIES: Prepare cookie dough as directed above. Shape dough into I‑inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with glass dipped in sugar. Bake at 325'F for 8 to 13 minutes or until set. Cool I minute; remove from cookie sheets.