Ingredients
1 cup butter, softened1 cup packed brown sugar1 egg2 teaspoons almond extract1 teaspoon vanilla extract3-1/2 cups all-purpose flour1 cup peanuts1/4 cup raisins, halved1/4 cup red-hot candies60 pieces red and/or black shoestring licorice (2 inches)
Preparation
In a bowl, cream butter and brown sugar; beat in egg and extracts. Gradually add flour; mix well. Cover and chill for 1 hour. Shape into 1-in. balls; pinch front of each ball to form a nose. Add two peanuts halves for ears, two raisin pieces for eyes and one red-hot for nose. Poke a hole for tail with a toothpick. Place on ungreased baking sheets. Bake at 325° for 12 minutes or until bottoms are lightly browned. Cool on wire racks Insert licorice pieces for tails.
