Coconut Gumdrop Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
• Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
• Bake 7 to 9 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.

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.

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.

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

Steps:

• Cream the butter, margarine and sugar together in a mixer.
• Add vanilla, and the eggs one at a time until well blended.
• Sift the flour, baking powder, baking soda and salt.
• Add the sifted flour to the butter and egg mixture and mix well.
• By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
• Refrigerate the dough until it is well-chilled (at least 3 hours).
• Note: This will help the cookies keep their shape.
• Once the dough is chilled, pre-heat the oven to 350°.
• Take about 1 heaping tablespoon of dough and roll into a ball.
• Place on a greased or parchment lined cookie sheet about 6 inches apart.
• Bake for about 10 minutes or until light brown.

Steps:

• 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.