Nothing makes it feel like the holidays like cookies and when it comes to my holiday treat plate, there’s one cookie that I can’t live without: my mom’s Almond M&M Cookies. In fact, these cookies were such a staple in my house growing up that I can’t recall a family event where they didn’t make an appearance! Tender and cakey, the almond flavor is a subtle improvement on the classic M&M cookie making it easy to see why they usually become a crowd favorite.
Almond M&M Cookies
1 1/3 C butter, softened
1 C sugar
1 C brown sugar
1 tsp baking soda
1 tsp salt
2 tsp pure almond extract
3 3/4 C flour
1 pkg M&Ms
Preheat oven to 375. In a large bowl, cream butter and sugars. Beat in eggs, one at a time. Beat in almond extract. In a separate bowl, sift together flour, salt and baking soda. Gradually beat in dry mixture one cup at a time until all flour is mixed in. Use a spatula to fold in 2/3 of the M&Ms into the batter.
Use a small cookie scoop to create uniform balls of dough and place them on an ungreased cookie sheet. Push 3-4 of your reserved M&Ms on top of each dough ball (the secret to making them pretty!). Bake for 9-10 minutes.
NOTE: These cookies also freeze well! You can easily make them several weeks in advance. Store them in tupperware and be sure that they cool completely before you freeze them.
You could also turn them into simple gifts for friends or hostesses. Start by lining small kraft paper boxes with decorative paper scraps trimming the paper to fit the width of the box. Place cookies inside and fold excess paper over the top of the cookies. Tie box with bakers twine.
Check back later today to see the bonus recipe that we did for our friends at the Wisconsin Milk Marketing Board!