Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
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.
Using a tablespoon, for egg shaped dough balls. Place, 2 inches apart on prepared pans.
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.
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/