Gumdrop Cookies

My grandmother Mabel always had gumdrops in her pantry for us kids to savor. I love their spicy chewy texture. Baking cookies is one of my favorite ways to bring family members together in the kitchen-especially while the kids are home from school during summer break. But these cookies are bake-sales hits, so remember them for school events later in the year, too!

This recipe can be found in my first book Back to the Table: The Reunion of Food and Family (Hyperion).

GUMDROP COOKIES
Makes about 4 dozen

2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup vegetable shortening
1 cup (packed) light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup sweetened flaked coconut
1 cup (4 ounces) chopped pecans
1 cup spice- or fruit-flavored gumdrops, snipped in half with oiled scissors

Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly grease 2 large cookie sheets.

1. Sift together the flour, baking powder, baking soda, and salt in a bowl.

2. Beat the shortening, brown sugar, and granulated sugar in a large bowl with a hand-held electric mixer at high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla. With the mixer on low speed, blend in the flour mixture. Stir in the oatmeal, coconut, pecans, and gumdrops with a large, heavy spoon.

3. Scoop rounded tablespoons of dough and roll into balls. Place one inch apart on the cookie sheets. Flatten each ball slightly with the tines of a fork. Bake until the cookies are lightly browned, about 15 minutes. Transfer to wire racks and cool completely. (The cookies can be prepared up to 1 week ahead and stored in airtight containers at room temperature.)