This was my first newly tried recipe of the new year. I happened to have most of the stuff at home to make it which included some holiday baking supplies I bought but never used because I was sick most of December (update on that later - they're changing their minds on my "diagnosis"). I actually made this a couple weeks ago and I'm just late posting it. I picked an easy one because I was feeling kind of crappy again but I had butter softening on my counter and I just had to make something with it! So I found a chocolate chip shortbread recipe and subbed mini holiday M&Ms for the mini chocolate chips.
Mini M&M Shortbread
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini M&Ms
(or mini semisweet chocolate chips)
- Preheat oven to 375 degrees
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt; beat at low speed. Stir in M&Ms (or chocolate chips).
- Divide dough in half. Press each half into ungreased 8-inch round cake pans.
- Bake 12 minutes or until edges are golden brown. Score shortbread with sharp knife, taking care not to cut completely through shortbread. Make 8 wedges per pan.
- Let pans stand on wire racks 10 minutes. Invert shortbread onto wire racks; cool completely. Break into triangles. Makes 16 cookies
Recipe source/adapted from: Best Loved Cookies cookbook
Notes/Suggestions:
- Watch your cooking time! I ended up letting them go the full 12 minutes and in my oven it was just a touch too long and I thought the cookies were a little too crunchy (even for shortbread). Husband, who ate the majority of them, had no complaints however.
- The candy coating on the M&Ms made it a little hard to keep the dough together at first but you can make it work. And the results are yummy!
- Really quick recipe. Definitely what I needed to squash my craving to bake but I didn't need a ton of motivation and energy.
Enjoy!
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