*Don't freeze this dough; gumdrops get too hard. But you can freeze the finished cookie.

1/2 cup milk

3 3/4 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ginger

3/4 cup margarine, at room temperature

1/4 cup water

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cup of finely cut up gumdrops

Cream together margarine and sugar. Add milk, egg, and vanilla and gently beat together. Gradually sift in flour, baking powder, cinnamon, and ginger. Knead until blended then add gumdrops and knead some more.

Wrap dough in wax paper "sausages. Chill for at least 1 hour.

Heat oven to 325*. Lightly grease cookie sheets.

Slice each "sausage" into long (vertical) quarters. Cut into segments 1 1/2 inch long and press into rounder or flatter shapes on pan as desired.

Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to a wire rack to cool completely. Store in an airtight container in refrigerator up to 2 weeks or freeze cookies longer.