Canterbury Jumbles Recipes

JUMBLES

Steps:

• Preheat oven to 375°F. Lightly grease two cookie sheets. Sift flour and salt into a large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough is too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on rack. They crisp when cool.
• Variations; The caraway seeds are unexpected and a lovely complement to this sweet cookie. For a sweet, decadent cookie, substitute toffee candy bits for the seeds. This dough can be made into little crunchy cakes by placing scant 1/4 cup portions into well buttered and sugared muffin tins.

CANTERBURY JUMBLES

Steps:

• Preheat oven to 400 degrees.
• In large bowl beat the shortening, butter and brown sugar together until smooth.
• Beat in the eggs and then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips.
• Drop by level half tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown.
• Cool an a rack. These cookies keep well in an airtight tin.

OLD-FASHIONED JUBILEE JUMBLES

Steps:

• 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
• 2. *******************VARIATIONS**********************
• 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
• 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
• 9. ***Frosting****
• 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
• 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.

JUMBLES

Steps:

• Preheat oven 375. Lightly grease two cookie sheets.
• Sift flour and salt into large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour, add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on a rack. They crisp when they cool.