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Cream butter sugar until light and fluff.
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Add the eggs, vanilla and lemon extracts and beat well.
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Sift together the flour, baking powder, baking soda (and coconut if you are using it)
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Add dry ingredients to the creamed mixture, folding to combine well.
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Fold in the chopped gumdrops.
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Spread in a parchment lined or greased 9 inch square baking pan and bake for 35-40 minutes at 350 degrees F. (325 for glass bake ware)
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Remove from oven and cool completely on a wire rack.
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Frost with vanilla frosting.
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For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
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Spread over the cooled cookies and cut into squares or bars.
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These freeze very well in airtight containers.