Jubilee Jumbles Recipes

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!).

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:

• 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:

• Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
• Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
• In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
• Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
• Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.

Steps:

• Mix all ingredients except flour and chocolate chips in mixing bowl. Can be done by hand or with electric mixer. Add flour 1/2 cup at a time. Dough will get stiff and sticky.
• Once mixed, add chocolate chips and mix through. Drop by Tablespoonful on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.