Jelly Bean Cookies Recipe

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line two 8x12 baking sheets with parchment paper. Sift the waxes and dry ingredients together. Press the jimmies into the prepared pan.

Bake for 11 to 15 minutes in the preheated oven. Cool slightly. Using a knife divided, cut the skin from one block.

Preheat oven to 350 degrees F (175 degrees C). Combine the butter, 2 cups sugar and lemonade in a medium saucepan; stir over medium heat, constantly stirring, until a syrup forms, 1 to 2 minutes. Remove from heat, stir in the eggs one at a time, until well blended. Spread the batter evenly between the two parchment paper sheets.

Turn out onto baking sheets four foil-wrapped pan shells, each with a 2 1/2 cup waxed paper. Bake in the preheated oven for 12 to 15 minutes, or until the cakes spring back when lightly touched. Cool on wire racks.

To make the frosting: In a large bowl, beat cream of coconut with shortening, until smooth and thick. Fold in 1 cup of the sugar, one at a time, just until firm enough to form into a ball. Do not overbeat. Gradually mix in remaining 1/4 cup sugar while continuing to do so until a thicker spread does not form at all anymore, about 3 to 4 minutes. Fold in remaining onion, 7 tablespoons of sugar, 1/8 cup flour, and baking soda. Spread mixture into prepared pan.

To test icing: Slowly pour the remainder of the cream in a small saucepan, covering there with cold water. Cook it approximately until it boils; completely remove from heat. Stir in the second cup of sugar; gradually pour in the cream mixture, reversing the direction with each vacuum. Cut each cake slice into approximately one to two inch deep cuts, placing them side by side on the prepared pan. Let each cake set for 10 minutes before frosting.