1
: Cream butter and salt until fluffy. Beat in Eagle Brand and extract. Slowly beat in icing sugar until well blended.
2
: Knead with hands until mixture is smooth and pliable.
3
: Form mixture into egg-sized teardrop-shaped “mice”. Place onto wax paper lined tray.
4
: Cover and chill 4 hours or until firm.
5
: Using a piece of licorice whip, make a hole for the tail in the fat end of the mouse. Remove licorice. Dip mice in chocolate. Place back on tray.
6
: Decorate with licorice whip as a tail, almonds as ears and miniature candy covered chocolate pieces or sugar eyes for a nose and eyes. Use sprinkles as fur if desired.