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This shortbread is simple to prepare, and it will be a beautiful and delicious addition to any holiday cookie plate!
Putting a recipe on bags of baking supplies is really one of the more genius marketing strategies out there. It gets me every. single. time. At least in one way or another, they always get me.
Have you seen the bags of Christmas M&M Minis? I think there might be a recipe for sugar cookies on there. I’m pretty sure that’s what it is. I’ve never actually looked at the exact recipe though, because I get totally sidetracked by the tiny little illustration of the cookie… which looks like shortbread to me.
So I have been dreaming about M&M shortbread for weeks, and finally decided to make a batch for the Great Food Blogger Cookie Swap. And they did not disappoint! I managed to stop at eating just one cookie, but I don’t think I’m going to stop dreaming about them any time soon…
The Great Food Blogger Cookie Swap is as cool as it sounds. Basically, gazillions (okay, 576 to be exact) of bloggers agree to send a batch of cookies out to three bloggers. This arrangement it totally Secret-Santa-style, so you have no idea who drew your name until a box of cookies shows up at your door!
I’ve participated in it for the past 3 years, and it’s always a blast. The cookies are delicious, but I think it’s even more fun to have a small personal connection with a few of the other bloggers out there!
To top everything off, The Great Food Blogger Cookie Swap raised over $4,400 for Cookies for Kids’ Cancer!! What a fun experience this cookie swap is each year. I’m so grateful to have been a part of it!
The base for this shortbread recipe came from one of my very favorite bloggers, Kristen who blogs at Dine and Dish.
M&M Shortbread Cookie Tips
The dough can be made ahead of time and stored in the fridge for up to 3 days, or in the freezer for up to 2 months.
If the dough is too crumbly, add a little more butter. If it’s too sticky, add a little more flour.
I like to use a silicone baking mat or parchment paper to roll out my dough on. This way, there’s no need to flour the surface and the cookies don’t stick.
The cookies can also be baked on a greased baking sheet, but they may not be as pretty.
Store in an airtight container for up to 5 days.
M&M Shortbread Cookie FAQ
What kind of M&Ms can be used?
Any type of M&Ms will work in this recipe. I used the Christmas Mini M&Ms, but regular sized M&Ms or even peanut butter M&Ms would be delicious!
Yes, these cookies can be frozen. They will keep in the freezer for up to 2 months.
Do I have to use a stand mixer?
A stand mixer is not necessary, but it will make the job a lot easier. You can use a hand mixer or mix by hand with a spoon.
Can I use a different type of candy melts?
You can use any color of candy melts that you would like. I used chocolate candy melts, but white, silver, or any other color would be beautiful!
Can I use a different type of cookie cutter?
Yes, you can use any type of cookie cutter that you would like. I recommend a star-shaped cookie cutter, but any shape would be cute!
M&M Shortbread Cookies are a delicious and easy addition to any holiday cookie plate! These cookies are simple to prepare, and they will be a beautiful and delicious addition to any holiday party! The dough can be made ahead of time and stored in the fridge or freezer, making these cookies the perfect make-ahead dessert!
M&M Shortbread Cookies
Yield: 12
Ingredients
1/2 cup powdered sugar
1 cup butter, softened
2 cups flour
optional: 1-2 tablespoons water
1/2 cup M&M minis
optional: 1/2 cup chocolate candy melts for drizzle
Instructions
Preheat oven to 350ºF.
Beat together the butter and powdered sugar (a stand mixer is great for this, as the powdered sugar will make quite a mess if you're using a hand mixer).
Slowly add the flour (about a half cup at a time), mixing a bit in between each addition.
The mixture will look crumbly at first, but the dough will come together after a few minutes. If needed, add water (one teaspoon at a time) to help dough form. I ended up adding 1 tbsp + 1 tsp. However, beware of adding to much. This dough should not be sticky.
Gently mix in the M&Ms with a spatula or wooden spoon.
Turn dough onto a lightly floured silicone baking mat or parchment paper and roll out to a 1/4" thick rectangle. Using the parchment or baking mat, life the dough onto a baking sheet (leave the parchment or silicone mat as the lining). Cut dough into 12 rectangles.
Bake for 20-25 minutes until edges begin to turn a light golden brown.
Let cool completely. on a wire rack.
Drizzle the melting candy over top and sprinkle with additional M&Ms if desired.
Other shortbreads might vary in texture, with some being softer or more biscuit-like. Shape and Presentation: Scottish shortbread is often formed into rounds or rectangles, and it's common to prick the dough with a fork before baking. Other shortbreads might come in different shapes or be presented in various ways.
3 DO NOT OVERMIX. That's for pure shortbread, for biscuits and the like. If you're making shortbread for something like a pie, you can also add 1/3 part egg, after the sugar and butter have been creamed together, but before the flour is added.
Irish Shortbread Is Distinct From Scottish Shortbread
As cornstarch is a potent thickener relative to flour, this creates a denser cookie. Whichever version of shortbread you prefer, though, the original -- which is often just called "shortbread" -- came from Scotland.
Roll or pat the dough onto a cookie sheet so that it's 3/4″ thick. Bake at 300F for about 1 hour until pale brown. While still warm, cut into 3/4″ x 2″ fingers. The best brand in my neck of the woods is Kerry Gold, which has a higher percentage of butterfat and richer flavor than most other brands.
Step 3: The Secret to the Absolute Best Shortbread
After shaping the cookies, don't rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much.
Why is shortbread considered to be bad for you? Shortbread is considered unhealthy because of the high butter content. How long do gingerbread houses last before eating them could make you sick?
Should butter be cold or room temperature for making shortbread? Always start with cold butter straight from the refrigerator. This will keep the dough from warming up, making it greasy and difficult to roll out.
Samoas are now “Caramel deLites.” Do-si-dos are “Peanut Butter Sandwiches.” Tagalongs are “Peanut Butter Cookies” and Trefoils are “Shortbreads.” But how are we going to move cookies with dull names like “Peanut Butter Patties?” And won't we get tired of explaining to customers what happened with the names?
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.
But in this shortbread cookie recipe, it really makes a difference. Chilling the dough helps the cookies hold their shape. If you don't chill your shortbread dough, the cookies will spread as they bake.
Sugar provides a fast source of energy. There are rarely any artificial additives. Cons: Shortbread is a weight watcher's nightmare because it is extremely high in saturated fat and calories.
The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.
Adding hard-boiled egg yolks to a basic shortbread recipe makes cookies more tender with the perfect buttery-soft texture. The addition is a sure-fire way to improve the texture of your cookies, but perhaps not always worth the extra time and effort.
Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.
Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath. A classic shortbread recipe will also only have flour, butter and sugar as the ingredients (in a 3:2:1 ratio) and not egg, which could lead to excess moisture.
Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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