1 c. butter, at room temp.
1 c. packed light brown sugar
1 lg. egg
2 tsp. almond extract
1 tsp. vanilla
3 1/2 c. all-purpose flour
For decoration: peanut halves; coarsely chopped raisins; red licorice laces, cut in 3 inch lengths

Beat butter and sugar in a large bowl with electric mixer until fluffy. Beat in egg and extracts. Gradually beat in flour until blended. Dough will be stiff. Cover and refrigerate 1 hour or until well chilled.

Heat oven to 325 degrees. Have cookie sheets ready. Shape rounded tablespoonfuls dough into 1 1/4 inch balls. Taper each ball at one end into a teardrop shape; press one side flat. Place flat sides down 2 inches apart on ungreased cookie sheets.

Press in sides of balls to raise "backs" of mice. (They spread slightly as they bake.) Gently push 2 peanut halves in each for ears and 2 pieces of raisins for eyes. With a wooden pick make a 1 inch deep hole at tail end. Bake 9 to 12 minutes until bottoms are lightly browned. Remove to rack; insert licorice tails; cool completely. Makes forty five 2 inch mice.