Candy Sugar Snaps

JOLLY RANCHER Candy Sugar Snaps

Made with JOLLY RANCHER Candy Pieces (Item# 23522)

YIELD
6 dozen cookies

Ingredients

SUGAR SNAP COOKIES
6 oz. (3/4 cup) butter or margarine, softened
12 oz. (1-1/2 cups) granulated sugar
3-1/2 oz. (2 whole) eggs
1-1/2 tsp. vanilla extract
1 lb. (4 cups) sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 oz. (1/2 cup) JOLLY RANCHER Candy Pieces (Item# 23522)
-- Warm water
-- Additional granulated sugar for dipping
ICING
14 oz. (3-1/2 cups) powdered sugar
1 oz. (1-1/2 Tbsp.) corn syrup
2 oz. (1/4 cup) water
3 oz. (1/2 cup) Additional JOLLY RANCHER Candy Pieces (Item# 23522)

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Prepare SUGAR SNAP COOKIES: Mix together butter and sugar in large bowl of mixer fitted with paddle attachment until fluffy; add eggs and vanilla, blending thoroughly. Stir together sifted flour, baking powder and salt in large bowl. Add to butter mixture, blending well. Stir in JOLLY RANCHER Candy Pieces.
    3. Using #60 scoop, shape dough into 1-inch balls. Place 2-inches apart on prepared sheet pans. Dip bottom of 2-inch round glass in warm water; then dip in additional dish of granulated sugar. Flatten about 2 inches in diameter and 1/4-inch thickness. Repeat until all dough is used.
    4. Bake 10 to 12 minutes* or until cookies are firm and light golden brown. Cool 5 minutes; remove from sheet pans to wire rack.
    5. Prepare ICING: Combine powdered sugar, corn syrup and water in medium bowl. Whisk until smooth. Using a pastry bag, frost cookies; decorate immediately with additional JOLLY RANCHER Candy Pieces, pressing slightly.
    *If using convection oven, rotate pan one-half turn (180°) after 5 minutes of baking.

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