Old Fashioned Jubilee Jumbles Recipes

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.

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.

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

Steps:

• For the cookies,beat the shortening and softened butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating well. Add the egg, beating well. Add the buttermilk, vanilla, and ground nutmeg, mixing until blended. Combine the flour, baking soda, and salt. Add to shortening mixture, beating well. Cover and chill at least 2 hours. Drop dough by heaping teaspoonfuls onto a lightly greased cookie sheet. For the topping, combine the sugar and ground cinnamon. Sprinkle evenly over the cookies. Bake at 375 degrees for 8-10 minutes. Cool on wire racks.

Steps:

• For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
• For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.

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.