Sugar Gems Recipes

SUGAR GEMS

Steps:

• In a large bowl, cream the shortening, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls; dip tops in sugar or colored sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool.

SUGAR GEMS

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.

CANDY GEMS

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.

GINGER GEMS

Steps:

• Preheat oven to 300°F.
• Cream together butter and sugar, then add molasses and egg. Mix well.
• In a separate bowl, combine the dry ingredients, then add to creamed mixture. Blend well.
• Stir in raisins.
• Roll dough into 1 inch balls, then roll in sugar.
• Place on ungreased cookie sheet and bake for 10-12 minutes.

SLICE 'N' BAKE LEMON GEMS

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.