Gummy Bear Heart Cookies Recipes

GUMMY BEAR THUMBPRINT COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar. Add egg yolks, one at a time. Stir in vanilla extract. Mix in flour and salt, stirring until completely combined. Cover bowl with plastic wrap and set in the freezer for 10 minutes. (This is will help prevent cracks when you make the center cavity.) 2. While the cookie dough is in the freezer, preheat the oven to 350 degrees and line a cookie sheet with parchment paper (or Silpat!). 3. Using a small cookie scoop, roll cookies into tablespoon-sized balls. Arrange cookies 1-1/2 inches apart on the cookie sheet. Using your thumb, press a deep hole in the middle of the cookie. Make it deep and wide enough so the gummy bears don't spill out, but not so deep that you crack the sides of the cookie too much. (You'll get the hang of it after a few tries.) 4. Bake cookies for 8-10 minutes, or until the cookies look almost done. Open the oven and pull the cookie sheet out enough to be able to reach the back row of cookies. Place a single gummy bear in each cookie cavity. Return cookie sheet back to oven and bake until the bottoms are golden brown. The gummy bears will melt completely in about two minutes, so know your oven! 5. Let cookies cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

HOMEMADE GUMMY BEARS

Steps:

• Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
• Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.

JAMMY HEART DROPS

Steps:

• Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters - each quarter then makes 9 balls).
• Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 'round' edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped 'dent' for the jam - thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
• Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
• Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.