24 Double Stuffed Oreos
1 cup chocolate chips
2 teaspoons shortening
1/4 cup of sliced almonds (for the ears)
24 maraschino cherries (for the body and tail)
24 chocolate kisses (for the noses)
white frosting (for the eyes)
Drain the cherries and make sure to keep the stems intact.
Twist Oreo cookies apart. Set aside the sides with the cream filling; save the plain halves for another use such as a pie crust – or munch for holiday stress relief.
In microwave or double boiler, melt the chocolate chips and shortening; stir until smooth – If you prefer, you can use almond chocolate and not include the shortening.
Holding the cherries by the stem, dip them in the melted chocolate, then join these to the bottom of a chocolate kiss.
Place the cherry and kiss onto the cream filling side of the Oreo cookie, letting the stem extend out.
While the chocolate is still soft place sliced almonds between the cherry and the kiss to make the ears. With white frosting – dab eyes on each chocolate kiss.
Place your ‘mice’ in the refrigerator until the chocolate sets.
With green decorative gel (or colored frosting) make tiny holly leaves on the white cream of cookie next to each chocolate mouse, finish by squeezing tiny Holly Berries between the leaves with the red gel or red-colored frosting.