- Lorenzo Delmonico born (1881)
Christmas Mice Cookies Recipe
- 1/3 cup sweetened condensed milk
- 2-3 drops green food coloring
- 2 cups confectioners' sugar
- 3 cups sweetened shredded coconut
- 30 almond slices
- 15 currants or small red candies
- Green (sour apple) whips (laces) or other candy whips of your choice, cut into fifteen 6-inch pieces
"'Twas the night before Christmas, when all through the house/Not a creature was stirring, not even a mouse... "
These macaroon-like cookies are easy to make, and kids will have fun helping to decorate them. Barbara and Virginia suggest serving the mice on a plate all pointing in the direction of a piece of cheese. For added fun, you can even place one mouse on top of a piece of cheese.
In a small cup, stir together the condensed milk and 2 or 3 drops food coloring, or enough to create a very pale green color. Make sure the food coloring is completely mixed through the milk.
In a food processor, combine the confectioners' sugar, coconut, and condensed milk mixture and process until all the ingredients are well combined and the coconut is minced finely, about 1 minute. Remove the blade from the food processor.
Scoop up a tablespoon of the coconut mixture, then gently push it out of the spoon with another spoon onto a work surface. Shape the mixture into a mouse, pinching a narrow nose on one end and a plump rear on the other. Using a spatula, transfer the mouse to a plate. Repeat until all the mice have been formed.
Place 2 almond slices on each mouse "head" to create ears, and put a currant or candy at the tip of each nose. Using the decorating pen, draw an eye on each mouse. Position a piece of candy whip for the tail on the plump rear, opposite the head. Cover the mice lightly with aluminum foil. Refrigerate until ready to serve.