| Newsletter, January, 2010 |
Make-Ahead Meals for Busy Moms
By Jane Doiron
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Hello!
I hope your new year is off to a great start. It's been pretty busy for my family so far. If you've been following my blog, you may have read that my son has just left on a trip around the world with a global education program called Semester at Sea. Check out my blog posts as I share some of his adventures in Hawaii, Japan, China, Viet Nam, India, Mauritius, South Africa, Ghana, and Brazil!
So...what's cooking you ask? I made these delicious cookies over the holidays and couldn't wait to share the recipe with you! These Peanut Butter M & M Cookies are my new favorite cookie. It has the perfect balance of my two favorite flavors...peanut butter and chocolate! I hope you enjoy them!
Jane
Peanut Butter M & M Cookies
Ingredients
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup light brown sugar, packed
1 large egg
2 tablespoons milk
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cups walnuts, chopped
2 cups M & M candies
Directions
1. Preheat the oven to 350 degrees F. Prepare a large sheet pan with parchment paper; set aside.
2. In a large mixing bowl, cream the shortening and peanut butter together. Add the sugar, brown sugar, egg, and milk; mix well.
3. In a medium bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture on low speed. Mix in the walnuts and M & Ms on low speed until combined or stir by hand.
4. Use a rounded tablespoon of dough for each cookie and roll into a ball. Place the dough about 2 inches apart on the sheet pan. Bake for 12 minutes. The cookie will be soft in the center but will set up upon cooling. Cool for 3 - 5 minutes on the sheet pan. Then remove to a wire rack. Makes 30 cookies.
Freezing Directions for Uncooked Dough
Shape the dough into balls (as directed) and place them on a sheet pan in one layer. Cover with plastic wrap and freeze for 2 - 3 hours. Label your freezer bag. (Be sure to include the baking directions). Place the frozen dough in the freezer bag, remove excess air, and seal tightly. Freeze for 2 months. (I recommend using vacuum sealed bags.)
Thawing Out the Dough on Baking Day
Cover a large sheet pan with parchment paper. Place the frozen cookie dough on top about 2 inches apart. Let stand for 45 - 60 minutes. Preheat the oven to 350 degrees F and bake for 12 - 13 minutes.
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