1/2 cup margarine, at room temperature

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 egg

2 ounces unsweetened baking chocolate, melted and cooled

1/2 teaspoon baking powder

2 cups flour

1 egg white, slightly beaten

halved peanuts or almond slices for ears

red cinnamon candies for eyes

red twists, separated into individual threads for tails (or shoestring licorace)

Cream butter, sugar, and vanilla together in a large bowl. Beat in egg, then chocolate and baking powder. Gradually blend in flour.

Cover dough and refrigerate at least 1 hour until firm.

Heat over to 350*. Lightly grease cookie sheets.

Shape rounded tablespoon size dollops of dough into teardrop shape. Brush with eggwhite and place on pan. Add 2 ears and 2 eyes. Bake about 12 minutes.

As soon as you take them out of the oven, pierce tail end with either a toothpick or bamboo skewar and insert licorice tail. Remove each mouse to cooling rack to cool.