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Candy! Cookies! Put the two together, and you’ve got a colorful Christmas cookie that’ll look great on the “Santa” plate Christmas Eve… and taste even better with a cup of coffee, as you take the obligatory 2 a.m. bite.
This old-fashioned sugar cookie is moist and bendy-chewy. The jellybeans will hold their shape through the baking process, but will become a bit chewier; the contrast between soft-chewy, and hard-chewy isn’t to everyone’s liking, but if you’re a fan of chewy candy in general, you’ll like these.
1/2 cup (3 1/4 ounces) vegetable shortening
1 cup (7 1/4 ounces) Baker's Special Sugar or granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor or Buttery Sweet Dough Flavor (optional, but good)
2 large eggs
2 cups (8 1/2 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1 pound (2 cups) jelly beans*
*Jelly Belly beans have some interesting flavors, and you can buy them by the color; I made cookies with green apple and red apple beans. By the way, if you purchase jellybeans in a 14-ounce bag at the store, don’t sweat the missing 2 ounces; just go with what you have.
In a large mixing bowl, beat together the shortening, sugar, baking soda, salt, vanilla, and flavor till smooth. Add the eggs, again beating till smooth.
Add the flour and jellybeans, and beat until the mixture is smooth. Using a tablespoon cookie scoop, drop mounds of dough about 2 inches apart on lightly greased or parchment-lined baking sheets.
Bake the cookies in a preheated 350°F oven for about 20 minutes, or until they're a very light golden brown around the edges. Remove them from the oven, and cool on a wire rack.
Yield: about 33 2 1/2-inch cookies.
December 2, 2003