Best Wonderful Sugar Plum Cookies Recipes

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

SUGARPLUM COOKIE PIZZA

Steps:

• Heat oven to 350°. Grease 12-inch pizza pan with shortening or spray with cooking spray. Mix sugar, 1/4 cup shortening, the orange peel and egg in large bowl with spoon. Stir in Bisquick mix until dough forms. Spread or pat dough on bottom and up side of pan.
• Bake 10 to 11 minutes or until crust is light golden and set. Cool in pan 30 minutes.
• Spread frosting over cookie crust. Top with gumdrops. Melt white baking chips and 1 teaspoon shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Continue to microwave 10 seconds at a time, stirring after each time, until chips can be stirred smooth. Drizzle over cookie. Let stand 15 to 20 minutes or until topping is set. To serve, cut into wedges.

SUGAR PLUM DREAMS COOKIES

Steps:

• Cover cookie sheets with foil or parchment paper.
• In a bowl, whisk together the flour and salt. Cut in the cold butter.
• Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
• Make colored sugar by mixing sugar with food coloring.
• Preheat the oven to 350.
• Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
• Divide dough into thirds, and return the remainder to the refrigerator.
• Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
• Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
• Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.