This is one of those recipes I make over and over again. It is a family recipe that figures largely in my history of the holidays, especially Christmas. Though this is an any time cookie. The main reason is because it uses vegetable shortening, so no need to deal with getting butter to room temperature. I just had to buy spring M&M’s – I mean it is a limited time, right? They are kind of cute – ugh.
1 cup crisco
1 cup light brown sugar
1/2 cup sugar
1 Tbs vanilla
2 large eggs, room temperature
2 1/4 all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M & M’s plain (11.40 ozs) really nice spring colors (read: Easter egg colors)
Sift together, over a piece of waxed paper, flour, baking soda, and salt. Set aside. Cream together crisco and both sugars. Add eggs, one at a time, and then vanilla. Mix well. Add flour mixture to the egg mixture. Stir in M & M’s. Scoop onto parchment lined baking sheet. Bake 10 minutes or until edges are golden. Dead Simple. My favorite kind of recipe.
Notes: a 11.40 ozs bag is a bit more than one and a half cups. But I usually just dump them all in the cookies. This time I mixed in one cup and topped each cookies with the extras trying to make them pretty. For nice spring colors. Yes, I did this and it is nothing like me at all. Nope. But they were pretty.