Linda Leonhart from Cedar Rapids, Iowa, was looking for a recipe for gumdrop cookies she remembers fondly from her childhood. She said her best friend's mother used to make them when she was growing up in the late 1950s in northeastern Iowa, and she would love to be able to make them for her family today.
Catherine Kelly from Santa Rosa, Calif., sent in a recipe for holiday gumdrop cookies she thinks she first saw on the "Oprah" show some years ago. She found the recipe reprinted on oprah.com. The recipe was created by the grandmother of Oprah Winfrey's personal chef, Art Smith, and he notes that she always said that if the cookies are placed in a sealed tin and stored for a few days, they will taste even better. The only problem is that these cookies are so yummy right out of the oven, it's unlikely you will have any to put away.
Janet Brunner from St. Augustine, Fla., is looking for a recipe for a no-bake lemon Jello cheesecake.
Patti Price from Charleston, W.Va., recently visited the The Spa of Loretto Resort in Santa Fe, N.M., where she had "melt in you mouth" blue cornmeal pancakes. She would love to have the spa's pancake recipe or a similar one.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Holiday gumdrop cookies
Makes: About 3 dozen cookies
1/2 cup unsalted butter
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups quick-cooking oatmeal
1 cup packaged sweetened coconut
1 cup chopped pecans
1 cup gumdrops, cut into pieces
Cream butter, margarine and sugar together in a mixer. Add vanilla, and eggs one at a time until well-blended. Sift the flour, baking powder, baking soda and salt. Add the sifted flour to the butter and egg mixture, and mix well. By hand, stir in the coconut, chopped pecans, oatmeal and cut gumdrops until just mixed.
Refrigerate the dough until it is well-chilled (at least three hours). Chilling the dough helps the cookies keep their shape. Once the dough is chilled, preheat the oven to 350 degrees. Take about 1 heaping tablespoon of dough and roll it into a ball. Place on a greased or parchment-lined cookie sheet about 6 inches apart. Bake for about 10 minutes or until lightly browned.Copyright © 2015, The Baltimore Sun