4 Eggs 2 tb Water 2 c Brown sugar; packed 2 c Flour 1/4 ts Salt 1 ts Cinnamon 1 c Gumdrops; chop small 1 c Walnuts; chopped Butter frosting: 1/4 c Butter 1 c Confectioners' sugar 1 Egg yolk; can omit 1 Orange; grated peel of 2 tb Orange juice Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13x-inch pan in moderate oven, 350~, 25 minutes. While warm spread with Orange Butter Frosting. Cool and cut in squares. Orange Butter Frosting. Combine ingredients. -----
How To make Gumdrop Cookies with Butter Frosting's Videos
Try this Sugar Cookie Cake for the perfect holiday dessert! Made with all the Betty Crocker baking essentials, you can find ingredients at your local Big Y! Get the full recipe at:
Ingredients: 1 1/4 cups Food Club unsalted butter, softened and divided 1 cup Food Club granulated sugar 2 large Big Y eggs 2 teaspoons Food Club vanilla extract, divided 3 cups Food Club all-purpose flour 1 1/2 teaspoons Food Club baking powder 1 teaspoon Food Club baking soda 1/2 teaspoon Food Club salt 1 1 tablespoon plus 2 teaspoons Betty Crocker Jingle Mix Sprinkles, divided 3/4 cup Food Club powdered sugar 1/4 (7-ounce) package Betty Crocker Green Cookie Icing 1/4 (7-ounce) package Betty Crocker Red Cookie Icing 1/4 (7-ounce) package Betty Crocker White Cookie Icing
Cookie Calm: M&Ms Pudding Cookies
Gumdrop Fudge
This simple recipe for white chocolate fudge has just 3 ingredients and is so cute & festive! It comes together so fast so it’s the perfect last minute addition to your holiday candy tray. It’s quite sweet, so I cut it into very small, bite-sized portions and fill the tray. Enjoy! See the full recipe here:
How to Decorate Sugar Plum Fairy Cupcakes | Sally's Baking Recipes
These magical sugar plum fairy cupcakes are lightly spiced with cinnamon and nutmeg and filled with fruity jam. Top with vanilla almond buttercream and an array of candies for a perfectly festive Nutcracker treat!
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No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients 1 ½ (175 g) heaping cups pecan halves 1 cup (226 g) unsalted butter melted and cooled at least 10 minutes* 1 ¼ cup (250 g) dark brown sugar tightly packed ½ cup (100 g) sugar 1 large egg + 1 egg yolk room temperature preferred 1 ½ teaspoons vanilla extract 3 cups (375 g) all purpose flour** 1 teaspoon cornstarch ¾ teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon salt ½ cup (120 g) Heath Toffee bits optional, but recommended!
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Instructions 00:00 Introduction 00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. 00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes. 00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough. 00:47 In a large bowl, combine melted butter and sugars. Stir well. 01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined. 02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. 03:46 Gradually add flour mixture to wet ingredients until completely combined. 04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined. 05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart. 05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes *If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot. **If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough. Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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Black and White Cookies | Betty Crocker Recipe
Make New York’s iconic deli cookie in your very own kitchen with this tested-to-perfection recipe. Cookies turn out soft and cakey, and their chocolate-and-white icing gives them a unique look that will really stand out at your next gathering or event.