Gumdrop Cookies With Orange Icing Recipes

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.

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.

ICED ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

GUMDROP COOKIES WITH ORANGE ICING

Steps:

• 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° for 25 minutes.
• Prepare icing ingredients and add sufficient powdered sugar for spreading consistency.

ORANGE SLICE GUMDROP CAKE

Steps:

• Let butter and eggs come to room temperature.
• Combein gumdrops and 1/2 cup flour.
• Grease and flour 2 9x5-inch loaf pans.
• Lay a strip of parchment paper inside so it covers the two long sides and bottom.
• Set aside.
• In large bowl, beat butter with mixer 30 seconds or until softened.
• Gradually add sugar, beat until combined.
• Add eggs one at a time, beating after each and scraping the bowl frequently.
• Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
• Fold in dates, coconut and nuts.
• Fold in gumdrops.
• Spread batter evenly into prepared pans.
• Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
• Pour Orange Glaze over the hot cakes.
• Cool in pans on wire racks for 20 minutes.
• Remove from pans; remove parchment paper.
• Cool completely.
• Wrap each cake in plastic wrap.
• Store in refrigerator for up to 4 weeks.
• Serve at room temperature.

GUMDROP COOKIE BARS

Steps:

• cream butter and sugar together. it wont look creamy because of the sugar to butter ratio.
• beat eggs until light and lemon colored.
• blend with water into creamed mixture.
• sift dry ingredients together.
• stir into sugar mixture.
• fold in cut up or mini gumdrops and chopped nuts.
• pour into greased 15x10x1 jelly roll pan. and spread with a spatula
• bake in moderate oven 350 degrees for 22 minutes.
• when cooled
• frost with orange icing.
• combine all ingredents.
• beat til smooth.

ORANGE GUMDROPS

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. , Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally., Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside., When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer., Remove from the heat; stir in the extract, zest and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. If desired, roll in additional sugar.