Holiday Gumdrop Cookies
Making these cookies, I feel that I'm keeping my mother's Christmas spirit alive. They were her special treat each year at holiday time. They're also great for keeping kids busy. They can cut up the gumdrops and eat all the black ones that would turn the dough gray if you put them in the batter. —Letah Chilston, Riverton, Wyoming
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
Makesabout 7 dozen
- 1-1/2 cups spice gumdrops
- 3/4 cup coarsely chopped walnuts
- 1/2 cup golden raisins
- 1-3/4 cups all-purpose flour, divided
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 large Eggland's Best egg
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cut gumdrops into small pieces; place in a bowl. Add walnuts, raisins and 1/4 cup flour and toss to coat.
- In a large bowl, beat shortening and brown sugar until blended. Beat in egg, then buttermilk. In another bowl, whisk remaining flour, baking soda and salt; gradually beat into shortening mixture. Stir in gumdrop mixture. Refrigerate, covered, 1 hour.
- Preheat oven to 400°. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts1 cookie: 53 calories, 2g fat (0 saturated fat), 2mg cholesterol, 26mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
Originally published as Holiday Gumdrop Cookies in Reminisce November/December 1995
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