Sugared Gumdrop Cookies 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.

SUGARED GUMDROP COOKIES

Steps:

• Using a hand-held mixer, beat the butter until light and fluffy.
• Add the condensed milk and beat into the butter until well combined.
• Add the flour and baking powder. Mix into the butter mixture until well incorporated.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.
• In the meantime, preheat oven to 325 degrees. Prepare a baking sheet by lining it with parchment paper. Set aside. Lastly, pour the sanding sugar into a shallow bowl for rolling the cookie dough into.
• Remove the cookie dough from the fridge and using a small cookie scoop, portion out 1 teaspoon of the cookie dough. Roll it into a smooth ball and then roll it into the sanding sugar.
• Place the cookie balls on the baking sheet, leaving 2 inches of space between each one. Push a gumdrop into the top of each ball - at least half way down.
• Bake for 12 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.

GRANDMA MABEL'S GUMDROP COOKIES

Steps:

• Cream the butter, margarine and sugar together.
• Add vanilla and the eggs one at a time until well blended.
• Sift the flour, baking powder, baking soda and salt together and add to egg mixture.
• Stir until mixed well.
• By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
• Refrigerate the dough until it is thoroughly chilled (at least 3 hours).
• (Chilling the dough will help the cookies keep their shape).
• Once the dough is chilled, preheat the oven to 350°F.
• Take a heaping tablespoon of dough and roll into a ball about the size of a walnut.
• Place on a greased or parchment lined cookie sheet about 6 inches apart.
• Bake for about 10 minutes or until light brown.

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.

SEASONAL GUMDROP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together the margarine, brown sugar and sugar.
• Blend in the vanilla and eggs.
• In a separate bowl combine the flour, baking soda, baking powder, oatmeal and salt.
• Gradually add the dry ingredients to the creamed mixture.
• Stir in the coconut and cut up gumdrops.
• Drop by teaspoonful onto greased baking sheets.
• Bake 10-12 minutes.
• NOTE:Dipping scissors in hot water before cutting up the gumdrops helps them cut easier.
• Either the big gumdrops or the little spice drops work well.

HOLIDAY GUMDROP COOKIES

Steps:

• Cream the butter, margarine and sugar together in a mixer.
• Add vanilla, and the eggs one at a time until well blended.
• Sift the flour, baking powder, baking soda and salt.
• Add the sifted flour to the butter and egg mixture and mix well.
• By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
• Refrigerate the dough until it is well-chilled (at least 3 hours).
• Note: This will help the cookies keep their shape.
• Once the dough is chilled, pre-heat the oven to 350°.
• Take about 1 heaping tablespoon of dough and roll into a ball.
• Place on a greased or parchment lined cookie sheet about 6 inches apart.
• Bake for about 10 minutes or until light brown.

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

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.