Gumdrop Cookies With Orange Icing Food

GUMDROP COOKIE BARS

Steps:

• cream butter and sugar together. it wont look creamy because of the sugar to butter ratio.
• beat eggs until light and lemon colored.
• blend with water into creamed mixture.
• sift dry ingredients together.
• stir into sugar mixture.
• fold in cut up or mini gumdrops and chopped nuts.
• pour into greased 15x10x1 jelly roll pan. and spread with a spatula
• bake in moderate oven 350 degrees for 22 minutes.
• when cooled
• frost with orange icing.
• combine all ingredents.
• beat til smooth.

GUMDROP COOKIES WITH ORANGE ICING

Steps:

• Combine eggs, brown sugar and water in a large bowl and beat well.
• Add remaining cookie ingredients and mix well.
• Spread the mixture onto a lightly greased cookie sheet.
• Bake at 300° for 25 minutes.
• Prepare icing ingredients and add sufficient powdered sugar for spreading consistency.

ORANGE COOKIES WITH ORANGE ICING

Steps:

• Preheat oven to 350°F
• In a mixing bowl, cream shortening and sugar.
• Add eggs,and mix in well.
• Add orange juice/peel.
• Combine dry ingredients and gradually add to the creamed mixture.
• Drop by heaping teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until edges begin to brown.
• Remove to wire racks to cool.
• Mix frosting ingredients until smooth and drizzle over cooled cookies.

GUMDROP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix flour, cinnamon and salt; set aside. In large bowl, beat brown sugar and egg yolks until well blended. Gradually add two-thirds of the flour mixture alternately with water, stirring well after each addition. Add gumdrops and pecans to remaining flour mixture; stir to coat well. Set aside.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter alternately with reserved gumdrop mixture. Spread batter in pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
• In medium bowl, beat powdered sugar, melted butter, orange peel and orange juice until well blended. Spread over bars. Let stand until set. Cut into 8 rows by 6 rows.

ORANGE DROP COOKIES IV

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.

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:

• 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.

ORANGE GUMDROPS

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. , Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally., Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside., When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer., Remove from the heat; stir in the extract, zest and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. If desired, roll in additional sugar.