This recipe was adapted by Cholives from Cookies, Brownies & Bars, Classic Pillsbury Cookbooks, 1991 (you can find copies on Amazon).
Cholive-Filled Chocolate Mice
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 2-1/4 cup unbleached flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 3 dozen Cholives (or Kisses or other chocolate)
- White, silver or colored nonpareils (tiny sugar balls) or miniature chocolate chips, for eyes
- Chocolate or black string licorice, for tails, cut into 2-inch pieces
1. Heat oven to 325ºF. In large bowl, beat sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well.
2. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well.
3. Shape dough into 1-1/2-inch balls. Push Cholive into ball and roll gently in hands until Cholive is covered in dough.
4. To form Cholive-filled 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 nonpareils into dough below ears.
5. Place shaped cookies 2 inches apart on ungreased cookie sheets. Bake at 325ºF for 8-13 minutes or until set.
6. Remove from oven. Immediately insert piece of licorice “tail” into the rounded end of each cookie.
7. Remove from cookie sheets.
Makes 3 dozen chocolate mice. Recipe can also be adapted to make Chocolate Cats and Chocolate Dogs.
Learn more about Cholives.
See all the verses to “Hickory Dickory Dock”—there are more than you may know!