1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup white sugar
1 egg
2 cups milk
1/2 cup butter
3/4 cup milk, broken into pieces
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup shortening
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/8 cup red food coloring
1/2 cup sifted confectioners' sugar
2 teaspoons vanilla extract
1 cup hot milk
1 cup golden raisins
1/2 cup chopped walnuts
1 cup confectioners' sugar
Sift together the flour, salt, and baking powder. Set aside.
In a large bowl, cream together the butter, 1 (14 ounce) can red food coloring, and 2 cups milk. Stir in the egg mixture. Cut in 1/2 cup butter until mixture resembles coarse cornmeal. Stir in the vanilla.
In a small bowl, stir together the flour, cocoa powder, 2 cups milk, and 1/2 teaspoon vanilla. Gradually stir in the hot milk until a ball of dough can be kneaded. On a lightly floured surface, knead dough for 4 to 8 minutes, until smooth. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with a damp cotton cloth, and let rise in a warm place until doubled, 45 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Divide dough in half, divide into three equal pieces. Press pieces into cookie sheets. Let dough rest in pan for 20 minutes. Drizzle with water. Another 20 minutes of preheating and baking.
Bake for 7 more minutes or until brown and sticky. Remove from oven and let cool on wire rack. Meanwhile, cut vanilla gumdrop into 1 1/2 tin pieces. Toast before serving.
⭐ ⭐ ⭐ ⭐