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1
In a medium bowl, combine flour, baking soda, salt, and nutmeg.
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2
Whisk together briskly to combine and aerate, then set aside.
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3
In the bowl of a stand mixer, or a large mixing bowl, cream together shortening and butter.
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4
Add sugar and cream again until well mixed, then add the egg and Mexican vanilla and beat on medium speed until well incorporated.
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5
Add the flour mixture in increments, beating on low speed after each addition, until all the flour is incorporated.
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6
Refrigerate the dough for at least 30 minutes, but longer is preferred.
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7
When the dough is sufficiently chilled, line a baking tray with parchment paper and preheat the oven to 350F.
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8
Using a medium cookie scoop, portion dough onto tray, placing at least 2 apart the cookies will spread.
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9
Chilling helps with this, but be prepared for more spreading if you dont chill your dough.
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10
Bake for 12-14 minutes (mine needed exactly 13 minutes), or until golden brown.
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11
While cookies are baking, pour mini M&M candies into a bowl to have at the ready.
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12
As you remove cookies from the oven, immediately press M&M candies into the cookies.
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13
Candies must be placed in the cookies while theyre still hot, or they will not stick to the cookies.
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14
I baked 9 cookies at a time to ensure that I would have time to get all the M&Ms into the cookies before they cooled.
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15
I made smiley faces, letters, and hearts.
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16
Smiley faces are easiest.
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17
Allow the cookies to cool completely on the tray or a cooling rack, then store in an airtight container for up to 5 days.
