Seasonal Gumdrop Cookies Recipes

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.

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.

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.

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.

Steps:

• Cut gumdrops into small pieces and put in bowl.
• Add walnuts and raisins and 1/4 cup flour, toss to coat. Set aside.
• Cream the brown sugar and shortening in mixing bowl; stir in egg and buttermilk.
• Combine baking soda, salt and remaining flour; stir into creamed mixture.
• Add gumdrop mixture and mix well.
• Chill for 1 hour.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake at 400°F for 8-10 minutes.
• Cool for 2 minutes on sheets and then remove to wire racks to cool completely.

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.

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.

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.