I do make excellent Cinnamon Jumbles. Those of you who were lucky enough to have a good family friend who gifted you with the Betty Crocker Cooky Book when it was reprinted a few years ago will recognize these as The Best Cookie of 1880-1900. They are easy to make, don't require a mixer, and are fantastic care-package cookies because they stay soft for weeks. They are also a good "on hand" cookie, made from things you should have in the pantry.
- 4 cups flour (sift if you'd like)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk - (I do not keep buttermilk on hand, so I use either sour cream (low fat, not fat free, or skim milk mixed with a bit of vinegar - check a substitution chart for details)
- 1/2 cup white sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
- Mixing bowls
- Measuring spoons
- Mixing spoons
- Dredge (optional) for shaking out topping
- Refrigerator
- Oven
- Sift together the flour, baking soda and salt; set aside. Combine vanilla and buttermilk, set aside.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at time.
- Combine the dry mix with the wet mix alternately into the butter and sugar mixture.
- Cover dough and chill (for at least twenty minutes, or for as long as overnight).
- Preheat oven to 400 degrees F. 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.
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