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The 12 Days Of Christmas Cookies *Day 12*

12/23/2015

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*Shout out to Crazy for Crust* 
Note:
  • The dough requires chilling, so be sure to plan for that.
  • Be sure to use instant pudding, not cook-n-serve. You just need one of the small boxes, which is about 3.4 ounces, depending on the brand.
INGREDIENTS:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box (3.4 ounces) Instant Vanilla Pudding Mix (not sugar free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1/4 cup red and green sprinkles (or any colors)
  • 3/4 cup Christmas M&Ms (or any color of M&M)
DIRECTIONS:
  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
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