WALNUT SOUR CREAM JUMBLES
This is a great recipe from 1983- from a package of walnuts. Just revised a bit to my family's liking. Hope you like it too!
Provided by Pat Duran
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. Sift together flour,soda and salt. Cream butter with sugar, egg, vanilla,and mace. Blend in flour mixture and oatmeal alternately with the sour cream. Stir in nuts.(sometimes I add 1/2 c. mini chocolate chips too). Drop by rounded Tablespoonfuls onto sprayed baking sheets allowing room for a little spreading. Bake in center of oven at 375^, for 12-15 minutes or until browned very lightly. Remove to wire racks or paper to cool.
SOUR CREAM JUMBLES
The recipe for these great cookies is credited to The Crown Room, the employee cafeteria at Hallmark Cards, in Kansas City. These cookies are soft and more cake-like than typical cookies and have great flavor.
Provided by Chris from Kansas
Categories Drop Cookies
Time 1h20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Place margarine and 1 3/4 cups sugar in large mixing bowl; beat with electric mixer until creamy. Add eggs and vanilla and beat 1 to 2 minutes more.
- In a separate bowl, stir together flour, salt, baking soda and baking powder. Add dry ingredients alternately with sour cream to creamed mixture. Mix 2 minutes or until dough is smooth. Chill dough for 30 minutes. Dough will be very soft, but resist the temptation to add more flour.
- Preheat oven to 350. Shape tablespoonsful of dough into balls. Combine remaining 1/4 cup sugar and cinnamon. Roll cookie balls in cinnamon-sugar mixture, then place 2 inches apart on ungreased cookie sheet. Bake 10 minutes or until golden brown.
JUBILEE JUMBLES
My Aunt makes these for every family get-together. They are so good our family fights over them as soon as they are brought out. This recipe is from an older version of the Betty Crocker Cookbook. I bought the new one and unfortunately it wasn't in there. I had to copy it out of my Aunt's version. The cookies are soft and cake-like. Enjoy!
Provided by knittygrrl
Categories Drop Cookies
Time 25m
Yield 54 Cookies
Number Of Ingredients 13
Steps:
- Mix thoroughly all ingredients except glaze.
- If dough is soft, cover and chill.
- Heat oven to 375 degrees.
- Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake 10 minutes or until almost no imprint remains when touched with finger.
- Immediately remove from baking sheet; cool.
- Spread with Browned Butter Glaze.
- Browned Butter Glaze: Heat ½ cup butter or margarine over low heat until golden brown.
- Remove from heat; blend in 2 cups confectioners' sugar and 1 teaspoon vanilla.
- Stir in 2 - 4 tablespoons hot water until spreading consistency.
OLD-FASHIONED JUBILEE JUMBLES
These are from the 1957 Betty Crocker's Cooky Carnival recipe booklet. You could order it by mail when you purchased Gold Medal Flour. Their is not ONE bad recipe in this whole little booklet. This was a favorite growing up and is very versatile depending on what flavoring you might want to add. The cookies are very soft and...
Provided by Angela Gray
Categories Cookies
Time 20m
Number Of Ingredients 14
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.
JUBILEE JUMBLES (A.K.A - SOUR CREAM SUGAR COOKIES)
This cookie recipe is always a crowd pleaser and is great at any time of the year. The brown sugar and sour cream in the cookie compliment the buttery flavor of the frosting. Together they create a treat that your mouth just can't resist. This cookie is a light brown color with an ivory colored frosting. This truly is the BEST sour cream cookie recipe that I have found, and I have tried a lot. Enjoy!
Provided by Gabby Abby
Categories Drop Cookies
Time 20m
Yield 24 cookies, 7-8 serving(s)
Number Of Ingredients 12
Steps:
- Measure the brown sugar, salt, baking soda, sour cream, shortening, eggs, and vanilla into a mixing bowl and cream together until it is thoroughly mixed. Using a flour sifter, measure the flour into the sifter according to the measurements called for above, and then sift the flour into the mixed wet ingredients. Mix in the mixer or with a hand held mixer for about 2 - 3 minutes, or until the dough is smooth. It should be a bit thicker than cake batter.
- Refrigerate 1 hour so that the dough sets up. (This will give you time to clean up a bit.).
- Once dough has set up a bit, drop it in spoon-fulls onto a greased cookie sheet, or a cookie sheet that uses pan liners. Don't put more than 12 on a cookie sheet. Try not to over cook them.
- BAKE: 375 Degrees.
- TIME: 10 minutes.
- *Bake, and once removed from the oven, let cook for about 10 minutes before you frost them. Once you have frosted them, you can eat them right away, or later. These are truly yummy!
- FROSTING DIRECTIONS:
- Make sure that the butter/margarine is soft before you start. Add all ingredients and mix for about 2 minutes until frosting is smooth. You may have to add more hot water by the teaspoon to get the frosting to the right consistency, or more powdered sugar. The frosting should be a thick glaze consistency. I usually double this recipe so that I have enough frosting. (My kids like more frosting!).
Nutrition Facts : Calories 830.2, Fat 36.6, SaturatedFat 16.8, Cholesterol 109.8, Sodium 572.8, Carbohydrate 119.2, Fiber 1.3, Sugar 79.4, Protein 8.1
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- Prepare two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. And if you are using the rainbow sprinkles, whisk those in, too. Whisk the melted butter and sugar in a large bowl.
- Whisk in the eggs, one at a time, and then the vanilla. fold in half of the flour mixture with a flexible spatula, then the sour cream, and then the other half of the flour mixture, mixing only until the last bit of flour disappears. The mixture will seem more like cake batter than cookie dough. Scoop the dough into one tablespoon portions and place them on the prepared cookie sheets, 12 per sheet. The dough will be sticky and your portions won't look perfect. That's okay. Place in the freezer until solid, at least two hours, or overnight.
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