Ingredients:

  • 24 pieces Hershey's Kisses or other cone-shaped chocolate (approx. 120 g)
  • 48 slices Sliced Almonds or Mini Vanilla Wafer Cookies (halved) (approx. 30 g)
  • 24 lengths Red or Black Shoe String Licorice (cut into 3-inch lengths)
  • 48 pieces Silver Dragees, Mini M&Ms, or Chocolate Sprinkles (for eyes)
  • 1/2 cup Powdered Sugar (Confectioners' Sugar)
  • 1–2 teaspoons Milk (or water)

Instructions:

  1. Whisk the powdered sugar and milk (starting with 1 teaspoon) until a thick, paste-like consistency is achieved. The icing must be thick enough to hold the decorations without running. Transfer the icing to a small piping bag or a corner-sniped zip-top bag.
  2. Ensure the chocolate kisses are unwrapped and firm. Cut the licorice into 3-inch (7.5 cm) lengths. If using wafer cookies for ears, slice them in half or quarter them into small, curved pieces.
  3. Using a small dot of icing at the flat bottom edge of the chocolate kiss, gently press one end of the licorice tail into the adhesive. Allow this to set for 1–2 minutes on the parchment paper. Ensure the tail curves outward naturally.
  4. Apply two very small dots of icing near the base of the chocolate kiss (the widest part, opposite the pointed tip). Gently press the two prepared ear pieces (almonds or wafers) into the icing, orienting them slightly outward like mouse ears.
  5. Apply two minuscule dots of icing near the point of the kiss (the nose area). Immediately place the prepared eyes (dragees or sprinkles) onto the dots using tweezers or your fingers.
  6. Allow the finished Christmas Mice to dry completely at room temperature for at least 15 minutes until the adhesive is fully set. Once dry, they are ready to serve or store in an airtight container.