Mrs. Rahm's Christmas Gum Drop Cookies
This recipe came from my High School Home Economics teacher Margaret Rahm. She was one of a kind and had some of the most unusual sayings. This is an unusual and very festive bar cookie!
This recipe came from my High School Home Economics teacher Margaret Rahm. She was one of a kind and had some of the most unusual sayings. This is an unusual and very festive bar cookie!
- Carbohydrate 1075.06931341023 g
- Cholesterol 2202.18 mg
- Fat 808.943743938935 g
- Fiber 9.10841700386834 g
- Protein 41.5846250464593 g
- Saturated Fat 396.590054284873 g
- Serving Size 1 1 Recipe (2699g)
- Sodium 6509.08409462931 mg
- Sugar 1065.96089640637 g
- Trans Fat 52.8280608793069 g
- Calories 11470 calories
Step-by-step
- Cream margarine, eggs and brown sugar.
- Add flour, salt and orange extract.
- Stir in nuts and gum drops that have been dredged in flour (not part of the flour from above….shake loose flour off candy pieces)
- Spread in a greased 9" x 13" baking pan.
- Bake at 350º for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
- Frost while hot.
- Frosting:
- Blend well and spread over the hot cookies in pan.
- Cool and cut into bars.
- Store in an airtight container.
Managing Sugar and Starch Distribution
Baking with high-sugar inclusions requires specific mechanical preparation. Gumdrops contain high amounts of corn syrup and gelatin or pectin, which melt and bleed into the crumb when subjected to oven heat without a protective coating. Dredging the chopped candy pieces in dry flour creates an exterior barrier that prevents the sugar centers from liquefying directly into the batter. Furthermore, packing two cups of light brown sugar alongside margarine introduces moisture and acid, which tenderizes the gluten network to yield a dense, moist bar instead of a cake-like crumb.
Integrating Citrus and Fats
Extracts and zests deliver aroma through different chemical pathways. Orange extract contains volatile essential oils that disperse rapidly throughout the fat phase provided by the margarine and butter. Grated orange rind holds hydrophobic compounds locked inside cellular walls; grating breaks these walls to release pure citrus oils onto the palate. Blending the frosting ingredients while the pan is still hot allows residual heat to gently melt the butter and partially dissolve the powdered sugar, forming a smooth glaze that sets as it cools to room temperature.
Thermal Sequencing and Panning
Efficient workflow dictates that the frosting components be measured and staged while the 9-inch by 13-inch baking pan sits in a 350-degree Fahrenheit oven. Monitoring the bake time between 25 and 30 minutes ensures the center sets without overcooking the edges. Testing doneness requires a wooden pick inserted into the geometric center; crumbs should cling lightly without wet batter. Applying the butter and flour icing immediately upon removal from the heat ensures proper adhesion before the surface forms a hard crust.
