"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Jubilee Jumbles Recipe

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This recipe for Jubilee Jumbles, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Blanchard
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup soft shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 cup cultured sour cream or undiluted evaporated milk (Pet milk)
1 teaspoon vanilla
2 3/4 cups sifted flour
1/2 teaspoon salt

Directions:
Directions:
Mix thoroughly shortening, brown sugar, granulated sugar and eggs. Stir in sour cream and vanilla. Shift together flour, soda and salt and stir into batter. Chill dough if soft. Drop rounded tablespoons full about 2" apart on greased baking sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Bake at 375 for about 10 minutes.

Number Of Servings:
Number Of Servings:
About 4 doz 2 1/2 " cookies
Personal Notes:
Personal Notes:
This recipe was chosen to commemorate the seventy-fifth anniversary of the naming of Gold Medal Flour. It happened in 1880 at the international Miller' Exhibition in Cincinnati, Ohio, when the flour previously known as Washburn's superlative was awarded the Medal of Gold. Mary Elizabeth and I both baked these cookies as young girls. We like them since they didn't take a lot of trouble to mix and bake. In addition, they are light like pieces of cake and are good served with fruit. Hope you like this.

 

 

 

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