Jubilee Jumbles

Ingredients

  • 2¾ cups all-purpose flour*
  • 1½ cups brown sugar (packed)
  • 1 teaspoon salt
  • ½ teaspoon soda
  • 1 cup dairy sour cream
  • ½ cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup chopped nuts (optional)
  • Browned Butter Glaze (below)

Directions

  1. Mix thoroughly all ingredients except glaze. If dough is soft, cover and chill.
  2. Heat oven to 375°.
  3. Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
  4. Bake 10 minutes or until almost no imprint remains when touched with finger.
  5. Immediately remove from baking sheet; cool.
  6. Spread with Browned Butter Glaze.

Browned Butter Glaze

  1. Heat ⅓ cup butter or margarine over low heat until golden brown.
  2. Remove from heat; blend in 2 cups confectioners’ sugar and 1½ teaspoons vanilla.
  3. Stir in 2 to 4 tablespoons hot water until of spreading consistency.

*If using self-rising flour, omit salt and soda.

Variations

  • Applesauce Jumbles: Omit sour cream and stir in ¾ cup applesauce, 1 cup raisins, 1 teaspoon cinnamon and ¼ teaspoon cloves.
  • Coconut Jumbles: Omit nuts and stir in 1 cup shredded coconut.
  • Fruit Jumbles: Omit nuts and stir in 2 cups candied cherries, cut into halves, 2 cups cut-up dates and 1½ cups chopped pecans. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Before baking, place a pecan half on top of each cookie. Omit glaze.
  • Gumdrop Jumbles: Omit nuts and stir in 4 cups cut-up gumdrops. Drop dough by tablespoonfuls onto greased and floured baking sheet; bake. Omit glaze.