I made these for my grandmother – BEWARE they’re very, very hard… you have to use your molars to bite them – and apparently they taste like – and have the same texture as – Fryske Dûmpkes (Friese duimpjes) a.k.a. Small Frisian Thumbs.
Now, if you google that, then you’ll find some cookies that are long and oblong. My grandmother makes them a bit differently. I wish I had a photo, because her duimpjes are terrifying. She shapes them long and knobbly like her own thumbs, and then – the pièce de résistance, she places an almond at the end, dyed red, for the thumbnail.
These mice are a lot cuter, I think!
Speaking of mice, I’m going to take the opportunity to recommend a book to you:
The Amazing Maurice and his Educated Rodents
Actually, all the discworld novels by Terry Pratchett are great, as is Great Omens, a collaboration he had with Neil Gaiman.
Almond Mice Cookies
- 3/4 cup sugar
- 225g butter
- 2 tsp almond extract
- 2 eggs
- 750g flour
- 1/2 tsp salt
- sliced almonds and dark chocolate (to decorate)
- Cream the butter and sugar until light and fluffy.
- Beat in the almond extract and then the eggs, one at a time.
- Gradually mix in the flour and salt.
- Refrigerate for 2 hours.
- Use a tablespoon measure to shape the mice, pinching the end to make a nose.
- Use sliced almonds for ears.
- Bake at 175°C for 20 minutes. While still warm, make indents with a blunt skewer for the eyes.
- Cool completely on a wire rack.
- Melt dark chocolate in a snaplock bag. Snip of the end and pipe eyes and other decorations onto the mice.
- Allow chocolate to set.