What would Christmas be without cookies? If you’re looking for some inspiration for your holiday baking, look no further: our cookbook columnist Sybil Pratt has rounded up the three best new cookie recipe compendiums—and we’re giving one lucky Book Case reader all three books.
To enter, just leave a comment telling us what your favorite cookie is by Friday, December 17.
In the meantime, we have a delicious and festive recipe from Very Merry Cookie Party (Chronicle) to tide you over. Watch for more cookie recipes this week!
Christmas Mice Cookies
makes 15 cookies
“’Twas the night before Christmas, when all through the house / Not a creature was stirring, not even a mouse . . .” Children enjoy helping to make these no-bake cookies, which are similar to a macaroon—somewhere between a cookie and a candy. Green (sour apple) candy whips, also called laces, make nice mouse tails. You can also use red or black licorice whips, or any color or flavor you like.
Cookie Exchange Tip
When arranging the platter, include a small wedge of cheese and position the mice so they are facing the cheese. You might even place on mouse on top of the cheese. These are very child-friendly cookies.
- 1/3 cup sweetened condensed milk
- Green food coloring
- 2 cups confectioners’ sugar
- 3 cups sweetened shredded coconut
- 30 almond slices
- 15 currants or small red candies
- Green or blue decorating pen
- Green (sour apple) whips (laces) or other candy whips of your choice, cut into 6-inch pieces (15 pieces total)
1. In a small cup, stir together the condensed milk and 2 or 3 drops food coloring, or enough to create a very pale green. Make sure the food coloring is completely mixed through the milk.
2. 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 finely minced, about 1 minute. Remove the blade from the food processor.
3. 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 on a plate. Repeat until all the mice have been formed.
4. Place 2 almond slices on each mouse “head” to create ears, and put a currant at the tip of the 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.
Recipe reprinted from Very Merry Cookie Party (Chronicle), copyright 2010, with permission from the publisher. All rights reserved. Read our review of the book.