Nicaragua Maracaturra with spice mice
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Ingredients
  • ¾ cups unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon kosher salt
  • ¼ cup sliced almonds
  • chow mein noodles
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  2. In a stand mixer beat butter with brown sugar until light and fluffy, about 5 minutes; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, allspice, cardamom and salt. Add the flour mixture to the butter one cup at a time, scraping the sides down after each addition.
  3. Using a tablespoon, for egg shaped dough balls. Place, 2 inches apart on prepared pans.
  4. Insert 2 almond slices for ears at narrow end. Insert 1 chow mein noodle for tail at wide end. I used a food safe marker to make the eyes. Refrigerate for 15 minutes.
  5. Bake the mice for 15-17 minutes, or until golden brown. Let cool on pans on racks for 5 minutes. You may need to adjust the "ears" and "tails" after baking. Let cool on a wire rack and then store in an airtight container.
Recipe by the modern barista at https://themodernbarista.com/index.php/2017/01/12/nicaragua-maracaturra-with-spice-mice/