Sugar And Spice Drops Recipes

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.

EASY SUGAR AND SPICE COOKIES

Steps:

• Cream sugar and softened butter together, then add the egg and molasses.
• Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
• Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
• Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
• Note: Chilling dough between batches helps.

PRIZE-WINNING APPLE SPICE DROP COOKIES

Steps:

• Set oven to 375 degrees F.
• In a mixing bowl cream butter and both sugars together.
• Beat in the egg and apple juice.
• In a small bowl combine the dry ingredients.
• Gradually add the dry ingredients to the creamed mixture; blend well.
• Mix in the chopped apples and nuts.
• Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart.
• Bake for 12-13 minutes, or until golden brown.
• Place on wire rack to cool.
• For frosting: Beat all frosting ingredients until smooth; frost cookies.

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.

COFFEE AND SPICE DROPS

Steps:

• Mix thoroughly soft shortening, sugar and eggs. Stir in cold (room temp) coffee.
• Sift together and stir in flour, soda, salt, nutmeg and cinnamon.
• Chill several hours, overnight is best.
• Next day, drop by small rounded spoonfuls 2 inches apart onto a lightly greased baking sheet.
• Bake at 400°F until just set, about 6 minutes. Test with finger. No imprint should remain.
• Do not over bake.

ORANGE-SPICE DROPS

Steps:

• Heat oven to 375°F. In large bowl, beat cookie mix, cheese and butter with electric mixer on low speed until well mixed. Add orange peel, orange juice, pumpkin pie spice and egg; beat until thoroughly mixed.
• Using small cookie scoop, shape dough into 1-inch balls. Roll balls in pecans. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave candy melts uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted candy, letting excess drip off. Place on waxed paper until almost set. Sprinkle dipped half of each cookie with edible glitter. Let cookies stand until candy coating is completely set, about 1 hour. Store between sheets of waxed paper in tightly covered container.

HOMEMADE GUMDROPS

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.