Gumbon Cookies Best Family Recipes

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Gumbon Cookies

"It's a bonbon-type cookie with a candy filling all in one bite. A colorful surprise treat to add to a Christmas cookie plate or anytime when you want to have something special. Use spice or fruit-flavored gumdrops and any color food coloring for icing. I usually divide icing into 3 to 4 small bowls and tint icing for specific gumdrop color and flavors."

Ingredients :

1/2 cup unsalted butter
3/4 cup confectioners' sugar, sifted
2 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon evaporated milk, or as needed (optional)
24 small spice-flavored gumdrop candies
1 cup confectioners' sugar, sifted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1 drop red or desired shade of food coloring - or as needed

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H45M

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Beat unsalted butter, 3/4 cup confectioners' sugar, and 2 1/2 teaspoons vanilla extract in a bowl until smooth and creamy. Sift flour and salt together in a separate bowl; beat flour mixture into butter mixture to make a workable dough. If dough feels crumbly or dry, beat 1 teaspoon evaporated milk into dough, or more if needed.
Pinch off about 1 tablespoon of dough and form into a ball; push an indentation in the ball with your finger, insert a gumdrop, and wrap dough around gumdrop to completely enclose. Place cookie onto prepared baking sheet with the sealed side down. Repeat with remaining dough and gumdrops.
Bake in the preheated oven until cookies are set but not brown, 12 to 14 minutes.
Mix 1 cup confectioners' sugar, 2 tablespoons evaporated milk, and 1 teaspoon vanilla extract in a bowl to make a smooth frosting. Divide frosting into 3 or 4 small bowls and color each a different color, if desired. Spread frosting on cookies while they are still warm; set aside to finish cooling before serving.

Notes :

Gumdrops should be the small bite-size variety; if large like the orange section variety, cut in half.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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