Its all about the M&Ms

For my first food blog I decided to resurrect an old favorite from our time in Holland. This is something I made for the boys time to time while we were there. I made them monster size, using a heaping tablespoon of dough for each cookie. They were a big hit at the Regional International School Bake Sale.

When we were in Holland it took quite the effort to track down all the ingredients. I would ride my bike over to the flour mill and buy some "Bio Blomen Wit" (Organic White Flour) because it was the only way to get a normal white flour that would work in items like cookies and cakes. The flour you would find in the grocery store just didn't cut it. The picture at the left is a picture of the Collse Watermolen where I would buy my flour in Eindhoven.

Then, I would pick up some M&Ms and shortening from the American Store in Antwerp when Caroline and I made the 1 hour drive once a month or so. Once my dad brought M&Ms and shortening over from the U.S. when he visited. I always made sure to get enough ingredients to make a few batches and of course, they were gone in a heartbeat! These are definitely the best homemade M&M cookies I've ever had!

Recipe:

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

2 cups M&M candies

Instructions:

Blend shortening, brown sugar, sugar and eggs until creamy. Add dry ingredients and mix. Fold in 1 and 1/2 cup of M&Ms. Drop heaping tablespoons of dough onto your cookie sheet. You may only be able to bake 6 at a time because of the size of these suckers. Take the last 1/2 cup of M&Ms and press several into the top of each cookie. bake at 375 for 10-12 minutes. You want them very lightly tanned, not browned.