Giant Sugar Plum Cookies Recipes

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

YULE LOVE THESE SUGAR PLUM COOKIES

Steps:

• Preheat oven to 400°F Slice cookies into 1/8 inch slices.
• To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
• To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
• Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
• Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

WONDERFUL SUGAR PLUM COOKIES RECIPE - (4/5)

Steps:

• Cream butter and sugar. Add confectioner's sugar and vegetable oil; mix well. Add vanilla extract and egg; mix well. In a separate bowl, combine flour, baking powder, cream of tartar and salt. Add to first mixture; blend well. Fold in plums. Preheat oven to 350°F. Grease cookie sheets. Grease fingertips, roll dough into walnut size balls. Dip into colored sugar and place on cookie sheets, spacing 2 inches apart. Press down slightly with bottom of sugared glass. Bake for 12 minutes. Cool on cookie sheets 5 minutes. Then cool completely on a wire rack.

GIANT SUGAR COOKIES

Steps:

• Prehat oven to 350 degrees.
• Cream shortening and sugars.
• Add egg yolks, milk and vanilla.
• Beat well.
• Sift dry ingredients together and add to sugar mixture.
• Chill dough at least 1 hour.
• On a well floured board, roll dough to 1/8 inch thickness and cut with cookie cutters.
• Sprinkle with sugar and bake for 6-8 minutes on a ungreased cookie sheet.

SUGAR PLUM DREAMS COOKIES

Steps:

• Cover cookie sheets with foil or parchment paper.
• In a bowl, whisk together the flour and salt. Cut in the cold butter.
• Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
• Make colored sugar by mixing sugar with food coloring.
• Preheat the oven to 350.
• Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
• Divide dough into thirds, and return the remainder to the refrigerator.
• Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
• Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
• Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS

Steps:

• Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
• Mix the sugar and mixed spice together.
• Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
• Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
• Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
• You may be able to perform the Nutcracker ballet now - or not!