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:

• 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:

• In large bowl, mix all ingredients except Browned Butter Glaze with spoon. (If dough is soft, cover and refrigerate.)
• Heat oven to 375°F. On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake about 10 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread with Browned Butter Glaze.
• BROWNED BUTTER GLAZE: In 1-quart saucepan, melt butter over low heat until golden brown. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water until smooth and spreadable.

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:

• 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.
• *******************VARIATIONS**********************
• 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 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 !!!!
• 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 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 !
• ***Frosting****
• 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.
• ****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.