Christmas Mice Shortbread

 

15

maraschino cherries with stems, drained

2/3

cup white baking chips or chocolate chips

1/2

teaspoon vegetable oil

1

package (5.3 ounces) shortbread triangles

30

sliced almonds

15

white baking chips or chocolate chips

Shredded coconut

15

red cinnamon candies

• 1 Cover work area with piece of waxed paper about 18 inches long. Dry cherries with paper towels.
• 2 Place 2/3 cup chips and the oil in 6-ounce custard cup. Microwave uncovered on High 1 minute to 1 minute 10 seconds or until chips are softened; stir until smooth.
• 3 Hold 1 cherry by stem (mouse tail), and dip into melted chips, covering completely. Immediately place on shortbread triangle, with tail at 45-degree angle. Place 2 of the sliced almonds against front of cherry to form mouse ears. Repeat with remaining cherries, shortbread and almonds.
• 4 Using the remaining melted chips as glue and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head. Using melted chips as glue, attach a few shreds of coconut for the whiskers and a cinnamon candy for the nose.
• 5 Let cool without moving 50 to 60 minutes or until melted chip mixture is firm and completely set. Store in cool place up to 1 week.