Mom's Gumdrop Cookies
- 1 C Shortening
- 1 C sugar
- 1 C brown sugar
- 2 Eggs
- 2 1/2 C flour
- 1 tsp salt
- 1/2 tsp soda
- 1 tsp cinnamon
- 1/2 jar of mincemeat With Rum
- 1 C walnuts (chopped)
- 2/3 C red and green spice gumdrops, quartered
- 48 pecan halves (for cookie tops)
Level of difficulty Average
Cooking time 8mins
Cost Average budget
Cream together shortening, sugars and eggs.
In separate bowl mix together dry ingredients.
Dredge mincemeat, nuts and gumdrops in 1/2 the dry mixture.
Combine remaining ingredients (expect the pecans) and mix well.
Take sheets of wax paper and make cookie logs and roll them in the wax paper to about a 3 inch diameter for easy slicing. Place in freezer for about an hour (or longer).
When ready to bake, remove from freezer and slice in 1/4" slices and place on ungreased cookie sheet. Top each cookie with one pecan half.
Bake at 375 degrees about 8 minutes.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.