Gumdropcookies Recipes

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:

• 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:

• 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.

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.

QUICK & EASY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.

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.

EASY GUMDROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
• Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
• Bake 7 to 9 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.

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.

GUMDROP SQUARES

Steps:

• Sprinkle gelatin over cold water and set aside.
• In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
• Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
• Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

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.

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.

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:

• Cut gumdrops into small pieces; place in a bowl. Add walnuts, raisins and 1/4 cup flour and toss to coat. , In a large bowl, beat shortening and brown sugar until blended. Beat in egg, then buttermilk. In another bowl, whisk remaining flour, baking soda and salt; gradually beat into shortening mixture. Stir in gumdrop mixture. Refrigerate, covered, 1 hour. , Preheat oven to 400°. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

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.

GUMDROP COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, stir together the flour and brown sugar. Mix in eggs until well blended. Stir in the pecans and chopped gumdrops. Press evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until firm. Allow to cool before cutting into squares.

GUMDROP COOKIES II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Sift and measure flour; resift 3 times with baking powder and salt.
• In a separate bowl, cream shortening; add sugar gradually and continue creaming. Add well-beaten egg and beat until fluffy. Stir in vanilla. Add flour mixture alternately with milk, beating well after each addition. Add gum drops and mix well.
• Drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart. Stick 4 almond halves in top of each cookie. Bake for about 10 minutes, or until cookies are lightly browned. Remove immediately to cool.