This is one of those weeks that just calls for tiny m&m cookies. I don’t know what it was. Maybe it’s excitement from my Skillshare class starting this week. Maybe it’s end-of-the-year stress. Maybe it was half a bag of tiny M&Ms sitting leftover on my counter and a half bottle of Amaretto out on the bar. Who’s to say, really?
The point is, there are two things currently in my house that we should all strive to emulate.
One, is this OXO spatula. Don’t close the browser window–hear me out. Not only does this little guy help raise money for pediatric cancer research, but it’s bright cheerful facade gives great advice: be a good cookie.
The other is my dog Winston. As I’m writing this, he’s all curled up at the end of the bed, peacefully snoozing away, like “Whatevs.” Whatevs indeed. We should all be so lucky to be so relaxed and easily made happy.
So here’s something to help that happiness along: cheery, Christmas-y, easy little shortbread cookies for munching, giving and enjoying.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tbsps amaretto
- 1 cup all purpose flour
- 1 cup cake flour
- 1 cup mini m&Ms
Instructions
- Preheat the oven to 350 degrees.
- In an electric mixer, cream together the butter and powdered sugar until smooth. Stir in the vanilla and amaretto. Mix in the flour until combined, then stir in the m&ms, being careful not to crush them..
- Using a spoon or small ice cream scoop, portion the dough into small balls, about one inch wide. Place on a cookie sheet that has either been lined with parchment paper.
- Bake for 10 to 13 minutes, until fairly firm. Let the cookies cool.
