Java Jumbles Recipes

JUMBLES

Steps:

• Preheat oven to 350°F.
• In a bowl beat butter and sugars until light and fluffy; add egg.
• Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
• Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
• Bake 13-15 minutes
• Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
• Store in tightly covered container.

JAVA JUMBLES

Steps:

• In large bowl, cream together shortening and brown sugar.
• Beat in egg and vanilla.
• In another bowl, combine oats, flour, coffee, baking soda, salt, cinnamon, nutmeg and allspice; mix thoroughly.
• Stir into creamed mixture.
• Stir in raisins and pecans.
• Shape dough into balls about 2 inches in diameter.
• Place about 3 inches apart on greased baking sheets.
• Flatten each to 1/2 inch thickness.
• Bake in 350 degrees oven for 12 to 14 minutes or until golden brown (do not over bake). Let cool a few minutes on baking sheets, then remove to rack to cool completely.
• (May be wrapped airtight and stored up to 2 days or frozen).

FUDGE JUMBLES

Steps:

• Mix butter, sugar, brown sugar, eggs, baking soda, flour and oatmeal.
• Press 2/3 of batter into bottom of 9 x13 pan and set remaining batter aside.
• Melt chocolate chips, sweetened condensed milk and butter in a saucepan. Pour over the top of batter and sprinkle remaining batter over the top.
• Bake 350°F for 18-20 minutes.
• It will still look soft until the "fudge" cools.

OATMEAL-COCONUT JUMBLES

Steps:

• In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine.
• Cook and stir over medium-high heat until mixture comes to a boil.
• Boil for 1 minute, stirring constantly.
• Remove from burner.
• Add vanilla.
• Add oats and coconut and stir well.
• Drop by tablespoons onto cookie sheet lined with waxed paper.
• Refrigerate until firm, approx.
• 30 mins-1 hr.
• Store in a sealed container in the fridge or at room temperature.

LEMON JUMBLES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or coat with nonstick spray.
• In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
• In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
• Beat or stir in flour mixture until well incorporated.
• Gather up the dough and shape it into a ball.
• Cut it into quarters. Shape each quarter into a flat disc.
• Score each dish into quarters, then cut into 12 wedges.
• Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
• Place on baking sheets, spacing 1 1/4" apart.
• Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
• using a spatula, immediately transfer the cookies to a wire rack to cool completely.
• GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
• Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
• Let stand until the glaze completely sets.about 1 hour.
• For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.

M&M'S FUDGE JUMBLES

Steps:

• Heat oven to 375°F; Lightly grease or spray cookie sheet.
• Stir together by hand dry brownie mix, flour, oil, water and eggs in a large bowl.
• Stir in candies.
• Drop a couple of inches apart onto cookie sheet.
• Bake 12 minutes or just until set and tops are dry-- careful not to overbake.
• Let stand 2-3 minutes before removing from cookie sheet; cool completely on wire racks.
• Makes about 30 medium size cookies.