he dough will help the cookies keep their shape).
Once
br>Add the coconut and gumdrop halves; mix until well blended
ote: This will help the cookies keep their shape.
Once
inger, insert a gumdrop, and wrap dough around gumdrop to completely enclose
n the refrigerator.
Some recipes call for the dough to
To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils.
Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.
Combine eggs, brown sugar and water in a large bowl and beat well.
Add remaining cookie ingredients and mix well.
Spread the mixture onto a lightly greased cookie sheet.
Bake at 300\u00b0 for 25 minutes.
Prepare icing ingredients and add sufficient powdered sugar for spreading consistency.
Sift together the dry ingredients.
Cream the shortening, the 2 sugars and vanilla.
Add the egg.
Mix together the dry and creamed mixtures and add the nuts, oatmeal and cut-up gumdrops.
Make into balls and put on a greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Combine flour, baking powder, and salt.
Stir in gumdrops.
Set aside.
Combine butter and sugar.
Stir in egg.
Stir in vanilla.
Stir in milk.
Stir in dry ingredient mixture.
Drop by small spoonfuls onto greased cookie sheet.
Bake 10-12 minutes at 350F.
Remove from pan and cool on a rack.
Heat oven to 375\u00b0. 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.
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.
Cream shortening until soft.
Gradually beat in the sugars. Beat in egg and blend thoroughly.
Sift together salt, baking soda and flour (reserving a little flour to sprinkle over the gumdrops) and stir into the first mixture with vanilla.
Add nuts and gumdrop pieces.
Drop from teaspoon onto greased baking sheet and bake at 400\u00b0 for 8 to 10 minutes or until slightly browned.
Thoroughly cream shortening and sugar.
Add eggs and beat well.
Sift dry ingredients and add to creamed mixture.
Blend. Add oats, coconut, gumdrop pieces and vanilla.
Mix with spoon until well blended.
Roll dough into small balls; place on greased cookie sheet.
Press each ball with a fork.
Bake in 350\u00b0 oven for about 10 minutes.
They improve in flavor if stored for a few days.
alnut sized balls. Place the cookies 2 inches apart onto the
Preheat oven to 375 degrees.
Cream together the margarine, brown sugar and sugar.
Blend in the vanilla and eggs.
In a separate bowl combine the flour, baking soda, baking powder, oatmeal and salt.
Gradually add the dry ingredients to the creamed mixture.
Stir in the coconut and cut up gumdrops.
Drop by teaspoonful onto greased baking sheets.
Bake 10-12 minutes.
NOTE:Dipping scissors in hot water before cutting up the gumdrops helps them cut easier.
Either the big gumdrops or the little spice drops work well.
Cut gumdrops into small pieces and put in bowl.
Add walnuts and raisins and 1/4 cup flour, toss to coat. Set aside.
Cream the brown sugar and shortening in mixing bowl; stir in egg and buttermilk.
Combine baking soda, salt and remaining flour; stir into creamed mixture.
Add gumdrop mixture and mix well.
Chill for 1 hour.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 400\u00b0F for 8-10 minutes.
Cool for 2 minutes on sheets and then remove to wire racks to cool completely.
cream brown sugar and shortening
add eggs
add baking soda dissolved on hot water
sift dry ingredients.
add chopped nuts
cut up dates
cut up gumdrops
add to creamed mixture
drop by teaspoon on greased cookie sheet
this is were recipe stops iim guessing bake in 360 degree oven 10 minutes or until done check them they could burn easily with this much sugar.
Cream
sugar and Crisco, add eggs, gumdrops and pecans. Fold in dry ingredients.
Bake at 350\u00b0 for 30 minutes.
These cookies are real good.
Beat eggs and water; add brown sugar.
Mix and add next 5 ingredients.
Spread into flat cookie pan with a lip.
Bake for 30 to 45 minutes in 300\u00b0 oven.
When done, while warm, spread with icing made of melted butter, orange juice, orange rind and enough powdered sugar to make a thin icing.
Cut cookies into small squares while warm.
Store in airtight container to prevent drying out.