Kids in the Kitchen Friday — Episode 7

Friday the 10th was the last day of school for our semester.  To celebrate, we made a batch of Christmas cookies.  I had a recipe that my mother cut out of a paper probably when I was the Rascal’s age, if not earlier, for Super M&M Nut Cookies.  I left out the nuts because we distribute cookies to a wide variety of people and I never remember who is allergic to nuts.  However, we used the nut grinder to chop the M&Ms, a job assisted both by Rascal and Trooper (even though Trooper was uninterested in the cookies, he does enjoy helping turn the crank on the nut grinder).  The cookies turned out quite well, and the natives were satisfied.  Dinosaur, I think, will still maintain his title of Cookie Snatcher Supreme, as he still manages to snitch cookies from the cooling rack at an alarming rate (quietness has its rewards, in his case).  Princess was less subtle; she brought a step stool to the counter and was picking off the M&Ms on top, then putting the cookies back, as if I wouldn’t notice something was different.  Despite the antics of these two, we still had plenty to enjoy and even more to stash away for others to enjoy.


Rascal made the cookie balls for this snowman cookie, and I arranged the M&Ms on top. He was quite proud.

Stackable cookie racks--how have I been baking so long without these? My countertop and I are so grateful for the extra space these provide. If you don't have a set of these, hie yourself to Wal-Mart!

M&Ms Super Chocolate Nut Cookies


  • 1pkg M&Ms plain (this recipe was made in the day when 1 package = 1 pound, so we bought 2.  Always nice to have more anyway)
  • 2 1/2 c flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3/4 c granulated sugar
  • 3/4 c packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 c chopped pecans, opt.

Chop 1 1/2c of the candies; save remainder.  Stir together flour, baking soda, and salt.  Cream butter and sugars in large bowl until light and fluffy; add eggs and vanilla.  Gradually beat in flour mixture; add chopped candies and nuts.  Drop by rounded teaspoonful onto lightly greased baking sheets.  Bake at 350 for 6-7 minutes; remove from oven.  Put three whole candies on top of each cookie; return to oven and bake 3-5 minutes or until light brown.  Cool on wire rack.

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