Confetti Cookies

I came up with this recipe for these cookies as a result of a secret that Ari and I share.  When I pick him up from school occasionally we go by Panera Bread for a treat.  It started last June when I was there and I thought he'd enjoy a strawberry smoothie, but as I was placing an order, while holding him, he pointed to the cookies behind the glass and said, "that one too, Mimi."  Well, what do you say to those brown eyes, but yes, add that too.

He was pointing to the large cookies with the mini M & M's scattered in it.  I knew he'd probably go for picking out the candies, but seeing his delight in this colorful cookie inspired me today to come up with my own version.

Instead of M & M's, I found a new ingredient at Williams-Sonoma called Chocolaty Rainbow Drops and their size, not to mention the colors, would be perfect in a cookie I could make for Ari to go in his latest box I'm sending.

The cookies aren't as big as the one in Panera, but it's soft and round and full of wonderful little bits of colorful chocolate that will be hard to resist.  Also, they seem so spring-like and who couldn't use a little spring lately!

CONFETTI Cookies
1/2 cup (1 stick) unsalted butter, softened
1/2 cup butter-flavored shortening (I use Crisco sticks)
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 vanilla bean, split and scraped (or 2 tsp. vanilla extract)
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Chocolaty Rainbow Drops (or mini chips, mini M & M's, or mini Reece's Pieces)

Preheat oven 350F-degrees.  Line a baking sheet with parchment or use a Silpat.
In the KitchenAid, using the paddle attachment, beat the butter and shortening until fluffy.  Add the sugars and beat again until thoroughly combined, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla bean "paste" and mix well.  Add the flours, baking powder, baking soda, and salt and beat just until combined.  Stir in the Chocolaty Rainbow Drops.

Use a 1/4 cup scoop, and scoop dough onto lined baking sheet, spacing 2 inches apart.  Bake 12 minutes or until golden brown.  I turn my sheet at 6 minutes (half-way through baking for even color).

Let the cookies cool about 5 minutes before removing them to a rack to cool completely.  


Quick cookies for a quick treat...now my secret is out. Enjoy!