Ingredients
15
maraschino cherries with stems, drained
2/3
cup white baking chips or chocolate chips
1/2
teaspoon vegetable oil
1
package (5.3 ounces) shortbread triangles
30
sliced almonds
15
white baking chips or chocolate chips
Shredded coconut
15
red cinnamon candies
Preparation
Cover work area with piece of waxed paper about 18 inches long. Dry cherries with paper towels.
Place 2/3 cup chips and the oil in 6-ounce custard cup. Microwave uncovered on High 1 minute to 1 minute 10 seconds or until chips are softened; stir until smooth.
Hold 1 cherry by stem (mouse tail), and dip into melted chips, covering completely. Immediately place on shortbread triangle, with tail at 45-degree angle. Place 2 of the sliced almonds against front of cherry to form mouse ears. Repeat with remaining cherries, shortbread and almonds.
Using the remaining melted chips as glue and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head. Using melted chips as glue, attach a few shreds of coconut for the whiskers and a cinnamon candy for the nose.
Let cool without moving 50 to 60 minutes or until melted chip mixture is firm and completely set. Store in cool place up to 1 week.
