Cookies and Cream M&M Cookies

I had to have cookies to take to Charlot's school for the Christmas program last night. I asked Charlot what kind of cookies she wanted...her response...Dairy Queen ice cream. Thanks kid that's a real practical cookie. Then it was almost a challenge for me how could I make these cookies remind her of her favorite DQ treat. Basically I decided to chuck it full of her favorite blizzard toppings and I will say they results were awesome! I will admit at first I threw a whole bunch of M&M's into the dough and the resulting cookie was way toooooo sweet and chocolaty for me. Plus I decided that topping each cookie with 5 or so M&M's resulted in a prettier cookie because you could see the pretty candy. But you do as you wish these cookies are flexible. 

This would be prefect for a Christmas cookie exchange or whatever your holiday needs. I know that both young and old will enjoy this sweet treat!

1 Cup Butter (2 Sticks) Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/4 Cup Flour

1 tsp Baking Soda

1 tsp Salt 

16 Oreo Cookies Crushed

Mini M&M's for topping

Pre-Heat oven to 375. Cream together Butter and Sugars until light and fluffy, add eggs in one at a time follow with vanilla. In a separate bowl stir together flour, soda, and salt, gradually add to the butter/sugar mixture until well combined. Fold in Oreo's. Drop TBSP size balls of dough onto a greased cookie sheet top with some M&M's. Bake for 10 minutes. ENJOY!

And those of you who are wondering yes I am drinking my milk out of a stemless wine glass...who said milk and cookies wasn't classy.

Lemon Ricotta Cookies

Oh cookies are possibly one of my favorite desserts, I can justify eating multiples of them where two pieces of cake seems excessive, two cookies not so much! That’s the way I look at it at least. Well I found this recipe a LONG time ago and I think it was originally Giada De Laurentiis’s recipe, I’m not too sure though??? Who ever created this recipe was one smart cookie, HA! These cookies are light and fluffy, courtesy of the ricotta, and just enough of a punch of lemon without being too much!

I made these cookies last night to bring to work for some of my lemon lovin co-workers. And they went over quite well, ok really well. I just keep thinking how they would be the perfect cookie for an Easter dessert, or a bridal/baby shower. They provide the perfect amount of sweetness without being heavy. Now if you are not a fan of ricotta cheese do not worry you will not know that it is in here. Give these a try for your Easter weekend celebrations, and if lemon isn’t your thing switch up the citrus, I keep thinking orange would be delish! Let me know what you think!

Lemon Ricotta Cookies (makes 60 cookies)

2 ½ cups Flour

1 tsp Baking Powder

1 tsp Salt

1 stick Butter Softened

2 Cups Sugar

2 Eggs

1 (15 oz) Container Ricotta Cheese

Zest and Juice of one Lemon

Fresh Lemon Glaze

1 ½ cups Powdered Sugar

Juice and zest of one lemon

Pre-heat oven to 375. In a medium bowl whisk together, flour, baking powder, and salt, sit aside. With an electric mixer combine sugar, and butter until light and fluffy this typically takes 2-3 minutes. Add eggs in one and at time. Once combine well, add in ricotta, lemon juice and zest. Gradually add in flour mixture, mix until well incorporated. Line a baking sheet with parchment paper, and drop 2 teaspoon full spoons of the dough on to sheet. Bake for 12 minutes until bottoms are browned.

While cookies are baking combine ingredients for glaze.

Allow cookies to cool on a wire rack for at least twenty minutes. Once cooled spoon glaze over the cookies. Allow harden before packing.