- 3 Cups all purpose flour
- 1/2 Teaspoon salt
- 1 Cup unsalted butter (2 sticks)
- 3/4 Cup sugar
- 2 Teaspoons vanilla extract
- 1 egg
- 1/2 Cup California raisins, chopped fine
- 48 perfect slices natural almonds (about 1/4 cup sliced)
- 3 Ounces semisweet chocolate mini chips
- 4 black licorice laces (each about 30 inches long)
Measure flour and salt into small bowl, and whisk together; set aside. In another bowl with electric mixer, beat butter on medium-high until creamy, about 2 minutes. Add sugar, gradually, beating until mixture is pale and fluffy, about 3 minutes. Beat in vanilla and egg, separately. Reduce speed to low, add flour mixture, one-third at a time, beating after each addition until well blended. Then, knead or stir in chopped raisins. Divide dough into 2 equal pieces, shape into flat disks, and wrap separately in plastic wrap. Chill for 2 hours.
Then, preheat oven to 350°F. Line baking sheets with parchment paper and set aside. To make 24 mice, for each one, shape 1 tablespoon dough into an oval ball and shape oval ball to make nose and eye sockets. Gently press 1 mini chocolate chip into each eye socket and press 1 almond slice into dough on either side behind eyes for ears. Arrange on parchment-lined baking sheets, about 2 inches apart.
Bake at 350°F until light golden brown, about 15 to 20 minutes. Remove from baking sheet and cool slightly. Divde each licorice lace into 6 pieces about 5 inches long. Then, with a skewer, make a hole about 1/2-inch deep into round end of each ball and insert piece of licorice lace for tails. Set aside to cool on rack. Store in airtight container.