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"  These cute little mice cookies were fun to make with the kids, who really got into the action forming bodies, adding almond-slice ears, inserting licorice tails and dotting on faces. The festive recipe comes from one of my favorite Christmas cookie cookbooks, A Baker&amp;#039;s Field Guide to Christmas Cookies, by Dede Wilson.   First I made the dough. It has to chill for 2 hours, or overnight, so I made it while the kids were at school. I mixed 3 cups flour with 1/4 teaspoon salt in a small bowl, then beat 1 cup (2 sticks) room-temperature butter in a large bowl. I added 3/4 cup sugar and beat until fluffy, a couple of minutes more. Then I beat in 1 egg and 1 teaspoon almond extract. I added the flour in 3 additions, beating on low to combine, then gathered the dough into a ball in a ziptop bag. Refrigerated for 2 hours.   When we were ready to make some cookies, I lined a baking sheet with parchment and preheated the oven to 350F. We formed pieces of dough into 1 1/4-inch ovals, then elongated one end for the mouse face. We pinched the top on that side to make indentations for the eyes, then inserted sliced almonds for ears. Baked for 15 minutes, then moved the baking sheet with the hot mice to a cooling rack.   While the cookies were still hot, we inserted the tails. We inserted a skewer about 1/2 inch into the back end of the mouse to make a hole, then inserted one end of a 3-inch length of black licorice into the hole as far as it will go. Then we added 2 eyes and a nose with some gell frosting we had in a tube. The cookbook recommends melted chocolate, but we improvised with what we had.    "^^<http://www.w3.org/2001/XMLSchema#string>
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