Gumdrops are kid-pleasing, but an equal amount of chopped walnut halves, pecans or slivered almonds yields a cookie that's just as memorable but not as sweet.
- Portion size 48 servings
- Credits : Holiday Celebrations: 2007
MethodIn 4-cup (1 L) jar and using funnel, layer rolled oats, flour, baking powder, baking soda, salt, sugar, coconut and gumdrops. Seal and store in cool spot for up to 1 month.
For gift card: Line rimless baking sheets with parchment paper or grease; set aside.
Pour all ingredients into large bowl. In separate bowl, beat 3/4 cup (175 mL) very soft butter, 1 egg, 1 tbsp (15 mL) milk and 1/4 tsp (1 mL) almond extract (mixture will not come together). Scrape over dry ingredients, mixing with wooden spoon and hands until incorporated.
Drop by rounded 1 tbsp (15 mL) onto prepared pans. Bake in centre of 350°F (180°C) oven until golden, about 12 minutes. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 59 mg
- Protein 1 g
- Calories 92.0
- Total fat 4 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 3.0