Gumdrop Cookies

Sugar, spice and everything nice makes these gumdrop cookies holiday perfection

INGREDIENTS

2 cups flour, sifted

1/2 cup butter, softened

1/2 cup vegetable shortening

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (packed) light brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups quick-cooking oats

1 cup spice gumdrops, cut in half

1/2 cup chopped pecans

4 ounces marzipan, cut into pieces

DIRECTIONS

Preheat oven to 350°F. Grease or line two cookie sheets with parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl, beat the butter, shortening and the sugars on high speed until light in color and fluffy. Beat in the eggs, one at a time, blending well after each addition. Add in the vanilla. Add the flour mixture in increments. Stir in the oats, pecans, gumdrops and marzipan with a large spoon.
Scoop 1/4 cup of dough for each cookie and place two inches apart on the cookie sheets and flatten slightly. Bake until the cookies are lightly browned, about 15 minutes to 18 minutes. Transfer gumdrop cookies to a wire rack and cool completely. Serve with hot chocolate.
*Adapted from Art Smith’s “Back to the Table.”

Follow Amy Mahon on Instagram @sundaygirleats

Find this and more in the November/December issue of OC Mag