M & M Cookies

D&D_9692

M & M Cookies

These are strangely Christmas cookies for me. We probably had them other times, but in my head, they will always be Christmas cookies. I do remember when there were tan M & M’s. Damn blue things – ugh. Yes, I’m showing my age once again. Sigh.

Nevertheless, M & M cookies are only slightly amazing. The dough is not too sweet, but has a good bit of brown sugar that makes them slightly chewy and lovely. They do remind me of my mom. And the Boy loves them any time. So I made them for his trip to Bonnaroo music festival. I really don’t want him to go so far, but … yep being the “mom” again. Although, I have to admit I’m jealous of all the bands he’s going to see. Dang it.

I like these cookies because there is no thawing butter. You just use vegetable shortening – Crisco for lack of a better word. It’s kind of funny that I never had my Mom’s recipe and it took a good bit of work to find the one that was pretty much perfect – even on the interweb. I’m guessing when I go see my dad that I’m going to have to sort about and look for recipes. I think the one thing I want – recipe wise – is the yellow cake with the fudge frosting. If I could do that just once, I would be happy. It was the cake that we all enjoyed. Dale liked it for his birthday. But for mine – it was always Pecan Pie.

Okay – best M & M cookies ever

1 cup Crisco

1 cup brown sugar

1/2 cup granulated sugar

2 tsp vanilla

2 large eggs

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp table salt

1 1/2 cups M & M’s, plain

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine. Spoon onto parchment-lined baking sheet and bake 10 minutes or until golden.

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