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Stuart Little's Mouse Bites




Source of Recipe


Internet


List of Ingredients




3/4 cup butter (no substitutes) softened
3/4 cup confectioners' sugar
1 egg yolk
½ tsp almond extract (optional)
1 and 3/4 cups Gold Medal Flour
1 cup butterscotch chips (or one 10oz. bag)
Chopped pecans (about 3/4 cup)
1 cup white chocolate chips (or one 10oz. bag)


Recipe



Preheat oven to 350 F. In a mixing bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate fro 2 hours or until easy to handle. Roll in 3/4 inch balls. Place an inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake for 12 to 14 minutes until edges are lightly browned. Remove to wire racks to cool. Meanwhile, melt the butterscotch chips in a medium saucepan. Drizzle butterscotch heavily over cooled cookies. Let sit for 10 minutes or until butterscotch is slightly hardened. Next, sprinkle pecans in the indentation. After that melt the white chocolate chips in a medium saucepan and drizzle chocolate lightly onto cookies. Remove from wire rack and let cookies set.