Gumdrop Cookies Ii Food

GUMDROP COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.

GUMDROP COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• With an electric mixer, beat together the shortening and 3/4 cup sugar on medium speed until light and fluffy. Beat in the almond extract.
• In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the gumdrops.
• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and beat until stiff peaks form once again. Fold into the dough.
• Drop by tablespoonfuls onto ungreased baking sheets, keeping them at least 2 inches apart. Bake for 12 to 15 minutes, until golden brown.
• Allow the cookies to cool for 2 to 3 minutes before transferring to wire racks to cool completely.

HOMEMADE GUMDROPS

Steps:

• Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
• Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
• Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.

GUMDROP COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
• Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

EASY GUMDROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
• Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
• Bake 7 to 9 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

GUMDROP COOKIES II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Sift and measure flour; resift 3 times with baking powder and salt.
• In a separate bowl, cream shortening; add sugar gradually and continue creaming. Add well-beaten egg and beat until fluffy. Stir in vanilla. Add flour mixture alternately with milk, beating well after each addition. Add gum drops and mix well.
• Drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart. Stick 4 almond halves in top of each cookie. Bake for about 10 minutes, or until cookies are lightly browned. Remove immediately to cool.

GUMDROP COOKIES

Steps:

• Thoroughly cream together the butter, brown sugar, and granulated sugar.
• Add the eggs and vanilla, and beat well.
• Add the sifted flour, baking powder, baking soda, salt, and oatmeal; mix well.
• Add the coconut and gumdrop halves; mix until well blended.
• Pinch off pieces of dough, and roll the dough into small balls. Place rolled dough balls on a lightly greased or buttered baking sheet, about 2 inches apart. Press each cookie flat with a spatula.
• Bake in a 375° oven for 10 minutes. Let cookies cool for 1 minute on the baking sheet, then transfer cookies to cooling rack to cool completely.

GUMDROP COOKIES

Steps:

• Combine flour, baking powder, and salt.
• Stir in gumdrops.
• Set aside.
• Combine butter and sugar.
• Stir in egg.
• Stir in vanilla.
• Stir in milk.
• Stir in dry ingredient mixture.
• Drop by small spoonfuls onto greased cookie sheet.
• Bake 10-12 minutes at 350F.
• Remove from pan and cool on a rack.

HOLIDAY GUMDROP COOKIES

Steps:

• Cut gumdrops into small pieces; place in a bowl. Add walnuts, raisins and 1/4 cup flour and toss to coat. , In a large bowl, beat shortening and brown sugar until blended. Beat in egg, then buttermilk. In another bowl, whisk remaining flour, baking soda and salt; gradually beat into shortening mixture. Stir in gumdrop mixture. Refrigerate, covered, 1 hour. , Preheat oven to 400°. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

GUMDROP COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, stir together the flour and brown sugar. Mix in eggs until well blended. Stir in the pecans and chopped gumdrops. Press evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until firm. Allow to cool before cutting into squares.