These are the cutest, tastiest Christmas "cookies" ever.
For two dozen:
24 marachino cherries with stems
12 oz pkg semi-sweet or dark chocolate chips, melted
24 Hershey's kisses
small package slivered almonds
48 of those hard, red, cinnamon candies used in baking
1) Assemble ingredients:
Gently choose and place 24 cherries in a strainer. Keep them nice and round and plump. Don't force them to drain.
Unwrap and place Hershey's kisses in separate bowl.
Place 48 slivered almonds and 48 cinnamon candies in separate bowls.
2) Line a baking pan or cookie sheet with aluminum foil.
3) Melt chocolate chips in microwave per package directions.
Body and tail:
Dip each marrachino cherry into melted chocolate to coat. Set onto foil. Leave room around each cherry for the rest of the mouse we are making.
If the stem isn't completely covered, that will be alright. Try to place the chocolate covered cherries with the "tail" (the stem) curling up.
Glue the flat bottom of the unwrapped Hershey's kiss into place with dab of melted chocolate. (The pointed end of the Kiss will be the mouse nose.)
Using a toothpick and more melted chocolate, glue on two slivered almond "ears" between the body of the mouse and his Hershey's kiss head.
Using a toothpick, place dab of melted chocolate where the eyes of the mouse will go on the Hershey's kiss. Place two red cinnamon "eyes."
Refrigerate. When mice are solidly glued together, carefully place into a covered container. Store in refrigerator for up to one week.
These are delicious, and so cute placed around a fudge tray, or a tray of Brownies or Christmas cookies.
For variety, white chocolate can be used, along with white Hershey's kisses.
I think the guests at your party will love them.