Christmas Mouse Cookie (no bake)

2 cups Chocolate wafer crumbs
2/3 cups Chocolate chips
1/3 cups Sour cream
1/4 cup Sliced almonds
36 Nonpareils (white or red)
Approximately 18 pieces of shoe-string style black licorice (2″ long)

Over a double-boiler, melt the chocolate chips until nice and smooth. Take off heat and stir in a cup of the chocolate wafer crumbs. Stir in sour cream. Cover the dough and chill at least 2 hours, or til firm enough for handling. To make the mice, roll a tablespoonful of dough in to a ball shape. Taper one of the ends to look like a mouse shape. Roll dough in remaining cup of wafer crumbs to coat. Add the nonpareils as the mouse eyes. Stick two almond slices in dough to resemble ears. Use a 2 inch long piece of licorice as the tail.

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