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Icebox Gumdrop Cookies

Icebox Gumdrop Cookies


1-1/2 cups margarine plus 1/2 cup lard or 2 cups margarine
2-1/2 cups white sugar
3 eggs, beaten
1 tablespoon dark molasses
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
4-1/2 cups flour
1 cup gumdrops, diced or sliced small

Cooking Instructions

Cream margarine and sugar together with a hand blender or stand mixer. Add the eggs, molasses, and vanilla, and beat another minute.

Stir in the flour, salt, and soda. Mix until all ingredients are moistened. Stir in the gumdrop slices.

Form the dough into a tube. The size of the roll will determine the size of the cookies. Smooth with your hands and wrap in wax paper. Twist or tuck the ends tightly to maintain the shape. Then chill.

When chilled, slice for cookies. (3/8-inch slices work well on an ungreased cookie sheet.) Bake at 325 F for 10 to 12 minutes.

The dough should stay fresh for a week in the refrigerator (good luck with that).

Equipment List

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