By guest blogger and Swap Shop columnist Sandy Thorn Clark
How is it possible that a visit to Ashkenaz Jewish Style Deli, 12 E. Cedar - where matzo ball soup, corned beef, kosher dills and Russian dressing reign - could bring to mind the perfect use for Easter's leftover gumdrops?
It's because Ashkenaz sells mammoth, irresistibly chewy gumdrops in plastic tubs.
Those gumdrops prompted my friend and co-devourer, Sharon Paino, and me to fondly recall Gumdrop Cookies, a favorite from our childhoods. The colorful cookies are a worthy use of gumdrops, which often can become stale before they are used up.
Before we could bake the spring-like cookies, we had to contact Sharon's mother, Cynthia Carney, for her recipe - and, not surprisingly, buy more gumdrops.
For 5 dozen Gumdrop Cookies: Thoroughly cream 1 cup shortening, 1 cup packed brown sugar and 1 cup granulated sugar; add 2 eggs and 1 teaspoon vanilla; beat well.
Sift together 2 cups sifted all-purpose flour, 1 teaspoon baking powder, œ teaspoon baking soda and œ teaspoon salt; add sifted dry ingredients to creamed mixture.
Add 1˝ cups quick-cooking rolled oats, 1 cup flaked coconut and 1 cup chopped gumdrops (see note).
Drop from a teaspoon onto greased cookie sheets 2 inches apart. Gently flatten cookies using a fork dipped in flour. Bake at 375 degrees for 10 to 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
Note: Spiced gumdrops can be substituted. To keep gumdrops from sticking together after chopping, place/roll them in a small container with granulated sugar.