Gumdrop Cookies Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Enriched flour | 2 1/2 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Soda | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| 1 9-ounce package mincemeat | ||
| California walnuts | 1 Cup (16 tbs), finely chopped | |
| 1/2 cup finely cut green and red gumdrops | ||
Directions
Thoroughly cream together shortening, sugars, and eggs.
Sift together dry ingredients.
Dredge mincemeat, nuts, and gumdrops in 1/2 cup flour mixture; stir remaining dry ingredients into creamed mixture; stir in floured gumdrops.
Pack firmly into six 6-ounce frozen-juice-concentrate cans and freeze (slicing will be easier if you do) or chill well.
Cut in 1/2-inch slices.
Place 3/4 inch apart on ungreased cooky sheet; top each with pecan half.
Bake at 375° about 6 to 8 minutes.
Cool slightly before removing from pan.
Sift together dry ingredients.
Dredge mincemeat, nuts, and gumdrops in 1/2 cup flour mixture; stir remaining dry ingredients into creamed mixture; stir in floured gumdrops.
Pack firmly into six 6-ounce frozen-juice-concentrate cans and freeze (slicing will be easier if you do) or chill well.
Cut in 1/2-inch slices.
Place 3/4 inch apart on ungreased cooky sheet; top each with pecan half.
Bake at 375° about 6 to 8 minutes.
Cool slightly before removing from pan.
Chef
