Best 6 Old Time Cinnamon Jumbles Recipes

OLD-TIME CINNAMON JUMBLES

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.

CINNAMON JUMBLES

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at time. Next, stir in the vanilla and buttermilk alternately with the sifted ingredients. Cover dough and chill overnight.
• Preheat oven to 400 degrees F (200 degrees C). Generously grease cookie sheets.
• Drop dough by rounded teaspoonfuls onto the prepared cookie sheets, about 2 inches apart. Combine the cinnamon and sugar, sprinkle some of the mixture onto each cookie.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.

JUMBLES

Steps:

• Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
• Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
• Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.

CINNAMON JUMBLES

Steps:

• Preheat oven to 400.
• Cream shortening and sugar together, add egg mix well, add buttermilk and vanilla.
• Sift togehter flour, baking soda, and salt.
• Add dry ingredients to the wet ingredients in three additions until just combine.
• Chill dough 1-2 hours.
• Drop rounded tspns. of dough into cinnamon sugar mixture, place 2 inches apart on a lightly greased cookie sheet, bake until set but not brown, 8-10 minutes.

JUBILEE JUMBLES

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.

COCONUT JUMBLES

Steps:

• Sift the cake flour, baking powder and salt together; set aside. In the large bowl of an electric mixer, cream the butter until light. Add the granulated sugar in two additions, beating until fluffy after each portion is added. Add the whole egg; beat for one minute. Add the egg yolks and continue beating for an additional minute. Blend in the vanilla extract and light cream. In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed. The dough is quite sticky at this point.
• Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate. Chill the dough until quite firm, at least four hours. (The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
• On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick. Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
• Have the coconut at your side. Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut. Lightly press down the coconut so that it sticks to the cookie.
• Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level. Remove the cookies from the sheet with a wide spatula to cooling racks. Store the jumbles in airtight containers.