Nutty Little Mice

• 1 (18 ounce) roll refrigerated peanut butter cookie dough
• 14 cup salted peanuts, chopped
• 3 tablespoons flour
• 2 tablespoons sugar
• 24 pieces licorice
• 1 (2/3 ounce) packagewhite cake decorating gel
• 48 red cinnamon candies
• 24 miniature semisweet chocolate chips
• 48 sliced almonds

1. Heat oven to 350.
2. In large bowl, break up cookie dough.
3. Stir or knead in chopped peanuts and flour until well blended.
4. Work with half of dough at a time; refrigerate remaining dough until needed.
5. Place sugar in shallow dish.
6. For each cookie, shape dough into 1 inch ball, then shape ball into 1 1/2 inch long egg shape.
7. Roll in sugar to coat.
8. Place cookies 2 inches apart on ungreased cookie sheets.
9. Repeat with remaining dough.
10. Bake 8 to 11 minutes or until light golden brown.
11. Cool 1 minute; remove from cookie sheets.
12. Immediately insert string candy piece in end of cookie for tail.
13. Cool completely, about 15 minutes.
14. On each cookie, use decorating gel to attach 2 cinnamon candies for eyes and 1 chocolate chip for nose.
15. With sharp knife, make 2 small slits for each cookie above eyes; insert almond slice for ears.
16. Store in tightly covered container.

roll, peanuts, flour, sugar, licorice, cake decorating, cinnamon, chocolate chips, almonds

Taken from www.food.com/recipe/nutty-little-mice-297148 (may not work)