AuthorJanWoodsFun and easy.
Beat butter and sugar until fluffy. Add eggs and flavoring. Beat well. Gradually add flour. Dough will be stiff. Refrigerate until well chilled. Form balls about an inch in diameter.
Taper each one into a tear drop shape.
Flatten the bottom of the cookie.
Place two inches apart on a cookie sheet.
Press together sides of the cookie so the back will raise.
Place 2 peanut halves or almond slices in the cookie for ears, about 1/2”back from tip of nose. Push them in quite deep.
Mini chocolate chip chips are used for eyes and nose.
Place the point of the chip inward with a toothpick for the eyes. Use 1/2 of a chip for the nose.
Make a hole with a toothpick about 1” deep for the tail. Bake at 325 degrees 8-10 minutes until firm and lightly brown. Cool on rack.
While cookie is still warm, add a 3” tail made of licorice or a chow mien noodle.
Ingredients
Directions
Beat butter and sugar until fluffy. Add eggs and flavoring. Beat well. Gradually add flour. Dough will be stiff. Refrigerate until well chilled. Form balls about an inch in diameter.
Taper each one into a tear drop shape.
Flatten the bottom of the cookie.
Place two inches apart on a cookie sheet.
Press together sides of the cookie so the back will raise.
Place 2 peanut halves or almond slices in the cookie for ears, about 1/2”back from tip of nose. Push them in quite deep.
Mini chocolate chip chips are used for eyes and nose.
Place the point of the chip inward with a toothpick for the eyes. Use 1/2 of a chip for the nose.
Make a hole with a toothpick about 1” deep for the tail. Bake at 325 degrees 8-10 minutes until firm and lightly brown. Cool on rack.
While cookie is still warm, add a 3” tail made of licorice or a chow mien noodle.
