Jeweled Walnut Cookies

These cheerful bar cookies get their name from the colorful spiced gumdrops scattered through a chewy, egg-based batter. No butter, no oil, no leavening. Just eggs, sugar, flour, vanilla, walnuts, and gumdrops baked into a simple pan that cuts into 24 bars.

The batter is remarkably lean, relying entirely on beaten eggs for moisture, structure, and chew. Half the gumdrops and walnuts get mixed into the batter, and the rest are sprinkled on top so they’re visible and decorative on each bar. Look for spiced gumdrops rather than fruity ones. The warm spice flavors (clove, anise, cinnamon) complement the walnuts in a way that fruit-flavored gumdrops can’t.

Chef Tips

• Halve the gumdrops before mixing them in. Whole gumdrops are too large and create big pockets of candy that throw off the texture.
• The bars are done when the top forms a firm, dull crust. They’ll still feel soft inside, but they firm up as they cool.
• Cool completely in the pan before cutting. Warm bars are sticky and will tear instead of slicing cleanly.
• Grease the pan well or line it with parchment. Without butter in the batter, these stick more than you’d expect.

Variations

• Use pecans instead of walnuts for a slightly sweeter, more buttery nut.
• Substitute dried cranberries or candied cherries for the gumdrops for a more sophisticated look and flavor.
• Dust finished bars with powdered sugar for a snowy, festive finish.