Instructions

1. In the bowl of your stand mixer fitted with the paddle attachment, beat together the shortening, sugar, egg and vanilla extract on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
2. Sift the flour, baking powder and salt together into a sepearte bowl. Then slowly add these dry ingredients to your mixer, beating on low-medium speed. Beat just until no more white streaks remain, stopping to scrape down the sides and bottom of the bowl as necessary. Add the sprinkles and beat until they are just incorporated into the dough. Cover the bowl with plastic wrap and place it in your refrigerator to chill the dough for 1 hour.
3. Pre-heat your oven to 400 degrees. 
4. Place the chilled dough between two pieces of parchment paper that have been lightly dusted with flour. Roll the dough to approximately 1/4-inch thickness. Then cut out shapes using mini cookie cutters. If the dough is sticking, dust your cookie cutters with a little bit of flour.
5. Transfer the cut-outs to ungreased baking sheet(s), spacing them about 1/2-inch apart (they won’t rise much). Place the baking sheet in your refrigerator to keep the cut-outs chilled while you continue re-forming/re-rolling the dough scraps and making the remaining cut-outs, adding them to your baking sheet(s) as you go.
6. Take your baking sheet(s) directly from your refrigerator and place them in your pre-heated oven. Bake the cookies for about 6 minutes, until they are just starting to turn light brown around the edges. Because of their small size they will bake quickly, so start checking them for doneness after about 4 minutes.
7. Let the cookies cool on their baking sheet(s) for about 2 minutes. Then use a spatula to transfer them to a wire rack to continue cooling. Once fully cooled, the cookies can be stored in an airtight container at room temperature for 1-2 weeks.
8. To make the snack mix, add the cereal, pretzels and nuts to a large microwave-safe bowl. Set aside.
9. In a medium microwave-safe bowl, heat the butter in your microwave for 30 second increments until it’s fully melted. Stir the sugar and cinnamon into the melted butter. Then pour this butter mixture over the cereal mixture, tossing gently to coat. 
10. Add the large bowl with the coated cereal mixture to your microwave and heat for 1 minute. Carefully remove the bowl and give everything a stir. Then microwave it for an additional 1 minute, stirring again afterwards. 
11. Dump the coated cereal mixture out onto a large rimmed baking sheet and let it cool to room temperature. Once cooled, add the M&M’s and sugar cookies. Stir gently to combine.
12. The snack mix can be served immediately. Or transferred to an airtight container or zip-closure bag and stored at room temperature for up to a week.