Christmas 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 cup walnuts, chopped
• 1 cup red and green M & M candies

Directions

1. Preheat the oven to 350°F.  Prepare a large sheet pan with parchment paper; set aside. In a large mixing bowl, cream the shortening and peanut butter together.  Add the sugar, brown sugar, egg, and milk.  Mix well.
2. 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.
3. 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.
4. Bake for 12 minutes.  The cookies 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.

Freezing Directions for Uncooked Dough

1. 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.
2. Label a freezer bag.  (Be sure to add the cooking directions on the bag.) Place the frozen dough in the freezer bag, remove the excess air, and seal tightly.  Freeze for 2 months.  (I recommend using vacuum sealed bags.)

Thawing out the Dough on Baking Day

1. Cover a large sheet pan with parchment paper.
2. Place the frozen cookie dough on top about 2-inches apart.  Let stand for 45 – 60 minutes at room temperature.
3. Preheat the oven to 350°F and bake for 12-13 minutes.