This recipe has adapted from the book: Brighter Baking with M&Ms.
It is said that “These crispy treats will become a year-round favorite!”
Eggnog Crisps
- ½ cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 egg,
- 1 tsp vanilla
- 1 ½ cup cake flour
- ½ cup ground pecans
- ½ tsp ground nutmeg
- ¾ cups M&Ms, minis*
Preheat oven to 350*.
Line 2 cookie sheets with no-stick foil.
Cream butter and sugar.
Add egg and vanilla.
Combine flour, ground pecans and nutmeg in a separate bowl.
Add to creamed mixture.
Add M&Ms.
Drop by heaping tablespoons onto prepared sheets.
Press down gently.
Bake for 9-11 minutes, until edges are lightly golden.
Should make about 3 dozen cookies.
* If you do not have M&M minis, you can use regular sized M&Ms in this recipe.
Related Recipes:
Pumpkin chocolate chunk cookies
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