Continuing from my previous M&M cookie post , I mentioned I saved the red and green ones for something else . I made a cookie jar out of it and then tried out another cookie recipe ! Personally I think this recipe tastes way better than the previous recipe . This dough is easier to handle and gives a fixed shape unlike the previous recipe .
The trick to this recipe is to let the dough rest in the fridge for around 30 minutes to let the dough harden up so that it is easier to handle when you round it into a ball before baking . It's a great recipe , i'm sure I will twit this recipe and make other flavours in the future . This time I used a mixer instead of mixing it with a spatula .
After the dough harden , divide them into 15 g each , round it into a ball , press the middle of the round dough so that it has an indent . Place the M&M on it before baking .
I love this recipe more because the cookies have more volume and it doesn't spread so much during baking .
Because it has more volume , it gives a better bite too . What's more incredible about this recipe is that it only has 4 ingredients for the shortcrust dough !
Here's the recipe :
Yield : 17 x 15 g cookies
Ingredients :
- Unsalted Butter - 115 g
- Sugar - 65 g
- Vanilla Extract - 1/2tsp
- Plain Flour - 130 g
- M&M Cookie - 17 to 34 pieces
Direction :
Cream the butter with a paddle attachment at medium speed for around 1 minute until butter turns soft . Add in vanilla extract and gradually add in sugar while mixing for another 1 minute . Change to low speed , gradually add in plain flour while mixing for 3 minutes . Scrap the side of the mixing bowl when necessary .
Transfer dough onto tray , flatten it and keep it in the fridge for around 30 minutes until it turns harder . Separate the dough into 15 g each , round it into a ball and place onto the baking tray . Indent the dough by pressing the middle of the dough with your thumb . Place the 1 to 2 pieces of M&M chocolate on it .
Preheat oven to 180°C and bake for 12 - 15 minutes , depending on your oven .
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