GUMDROP ORNAMENTS RECIPES

Steps:

• In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. Cut cookie dough lengthwise into 3 long slices (see diagram). On work surface, separate slices with rounded sides down. Lightly brush all cut surfaces with beaten egg white.
• Sprinkle egg white area of 1 rounded slice with red sugar. Place middle slice on top; sprinkle with green sugar. Place remaining rounded slice, egg white side down, on top; press firmly and if necessary, reshape into roll. Wrap roll in plastic wrap; freeze 30 minutes.
• Heat oven to 350°F. Cut roll into 24 slices; place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Immediately press gumdrop half onto outer edge of each cookie to look like ornament hanger; remove from cookie sheets to cooling racks.

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.