Gumdrop Cookie Pizza Recipes

CHRISTMAS GUMDROP COOKIES

Steps:

• Heat oven to 375°. Lightly grease cookie sheets.
• In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
• Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
• Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
• Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.

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.

LINDA'S SPICED GUMDROP COOKIES

Steps:

• Cream together butter and sugars.
• Beat in egg, water, baking soda, baking powder, salt, and vanilla.
• Stir in flour and oatmeal.
• Add gum drops. Mix well.
• Heat oven to 350.
• Drop rounded spoonfuls of batter 2" apart on greased cookie sheet.
• Bake 10-12 minutes.

GUMDROP COOKIE BARS

Steps:

• 1. Cut small, soft gumdrops into 4 to 5 pieces each. (Do not use licorice-flavored candies.) Preheat oven to 350 degrees. Lightly grease a 9 x 9 x 2 inch pan. Sift flour with baking powder, salt and spices. Set aside. Place shortening, brown sugar, egg and vanilla into large bowl. Use an electric mixer set at medium speed to beat mixture until light and fluffy. Add half the flour mixture and the evaporated milk and beat until smooth. Stir in remaining flour mixture until well combined. Add gumdrops and coarsely chopped walnuts (or pecans), mixing well. Spread evenly in prepared pan. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove pan to wire rack and cool partially. Cut into bars while still warm. Sprinkle lightly with sifted confectioner's sugar. Yield: about 20 bars.

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.

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.