Cookies

Ingredients

1/2 cup butter, softened
1/4 cup solid vegetable shortening
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Vanilla icing (recipe follows)
1 cup M&M’S® MINIS® Milk Chocolate Candies

Nutrition

Calories 100
Total fat 4g
Saturated fat 2.5g
Trans fat 0g
Cholesterol 15mg
Protein 1g
Total carbohydrate 16g
Sugar 11g
Fiber .26g
Sodium 25mg

Directions

Prepare cookies: In large bowl, cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours.

Preheat oven to 350°F. Working with half the dough at a time on lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes using 2 1/2-inch cookie cutters. Using rigid spatula, carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks.

Prepare icing: Cream butter with sugar until light and fluffy. Stir in vanilla and milk. If desired, divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color. Frost cookies with icing and decorate with M&M’S® MINIS® Milk Chocolate Candies.

Store in airtight container. If stacking cookies, place parchment or waxed paper between layers.

MAKES ABOUT 4 DOZEN COOKIES.

Shortcut tip: Roll out store-bought refrigerated sugar cookie dough and cut out shapes with cookie cutter. Bake and cool as directed. Add food coloring to ready-made frosting; frost cookies. Decorate with M&M’S® MINIS® Milk Chocolate Candies. Store in airtight container. If stacking cookies, place parchment or waxed paper between layers.