Sugar Gems Recipes

Steps:

• Mix sugars, margarine, oil and egg.
• Stir in rest of ingredients.
• Roll in small walnut sized balls.
• Flatten with the bottom of a beverage glass that has been sprayed with vegetable oil and dipped in sugar.
• Bake at 350 degrees for 12 to 15 minutes.
• They will NOT be brown when finished. Do not over bake. Leave on cookie sheets for 5 minutes and then remove to cool.

Steps:

• Combine all ingredients until dissolved.
• Pour into an 8x8 pan, lightly sprayed.
• Refrigerate until firm.
• Cut into"worm-like" strips.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

Steps:

• Before mixing batter, grease iron gem pans ( I think this is our cast iron pans) , place in oven, set control at 400 degrees, turn on the heat.
• Sift flour and baking powder.
• Beat eggs vigorously, add sugar, salt and butter. Add flour alternately with the milk. Pour into gem pans which should be smoking hot. Bake: requires about 10 minutes.
• Needless to say the temperature data is my own addition. No doubt my granmother tested oven and gem pan temperature as she did her flat iron, with a wet finger tip.

Steps:

• Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.
• Slowly pour mixture into gem candy molds just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).
• Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.