Gumdrop Cookies Food

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.

COCONUT GUMDROP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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:

• Cut gumdrops into small pieces, toss in sugar, then pour into a colander to remove excess sugar.
• Preheat oven to 350 degrees.
• Cream Country Crock Baking Sticks and sugar together until fluffy.
• Mix in eggs and vanilla.
• In a separate bowl whisk together the flour, salt, baking powder and baking soda.
• Stir dry ingredients into the wet mixture just until blended.
• Mix in about half of the gumdrop pieces.
• Scoop out about 2 tablespoons of dough onto a parchment paper lined baking sheet. Repeat making 36 scoops.
• Flatten cookies.
• Top cookies with more gumdrops.
• Bake for 8-12 minutes, just until the tops of the cookies start to look dry.
• Cool cookies on baking sheet for 2-3 minutes, then remove and place on a wire cooling rack.

GUMDROP COOKIES

Steps:

• Beat egg whites till soft peaks form. Gradually add 1/4 cup sugar and beat till stiff peaks form. Set aside.
• In large bowl, cream butter and 3/4 cup sugar. Beat in vanilla. Stir in dry ingredients and gumdrops. (Mixture will be very dry.) Gently stir in the beaten egg whites.
• Drop dough by spoonfuls onto silpat or parchment lined cookie sheets. Bake at 350° for about 10 minutes. Cool for 2 minutes before removing to cooling racks.

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.

CHRISTMAS GUMDROP COOKIES

Steps:

• Heat oven to 375°. Lightly grease cookie sheets.
• In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
• Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
• Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
• Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.

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 RECIPE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, sift together the flour, salt, baking powder and baking soda, set aside.
• In a separate bowl, cream butter, eggs, white sugar, brown sugar and vanilla.
• Using a mixer, slowly incorporate the flour mixture in a couple of batches into the creamed mixture until completely mixed.
• Stir in the coconut, oatmeal and gumdrops.
• Drop dough onto ungreased cookie sheet.
• Optional: Dot the top of the cookie dough with additional gumdrop pieces before baking.
• Remove from oven, allow to rest on baking sheet for five minutes before removing and placing on wire rack.

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.

GUMDROP OATMEAL COOKIES

Steps:

• Cream sugars, shortening and eggs.
• Combine flour,baking powder, soda & salt, add to creamed mixture.
• Stir in oatmeal and gum drops that have been chopped and tossed sugar.
• Chill dough 2-3 hrs., roll dough in walnut sized pieces place 2" apart on ungreased cookie sheet. Press with bottom of juice glass dipped in sugar.
• Bake at 350 for about 10 minute.

GLUTEN-FREE GUMDROP COOKIES

Steps:

• Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Set aside. In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.
• In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy. Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.
• In separate bowl, sift together the three flours, xanthan gum, baking powder, and baking soda. With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended. Mix in the gumdrops by hand.
• Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2" apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

GUMDROP COOKIES I

Steps:

• In a medium bowl, cream together the brown sugar and shortening. Stir in the egg and buttermilk. Stir together the flour, baking soda and salt, add to the creamed mixture, mix until well blended. Stir in the chopped gumdrops, walnuts and raisins. Cover bowl, and chill for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Drop cookies by rounded teaspoonfuls 2 inches apart onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Cool for 2 minutes on baking sheets before removing to cool on wire racks.

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.

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.

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.

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.

GUMDROP COOKIES

Steps:

• cream brown sugar and shortening
• add eggs
• add baking soda dissolved on hot water
• sift dry ingredients.
• add chopped nuts
• cut up dates
• cut up gumdrops
• add to creamed mixture
• drop by teaspoon on greased cookie sheet
• this is were recipe stops iim guessing bake in 360 degree oven 10 minutes or until done check them they could burn easily with this much sugar.