My Aunt makes these for every family get-together. They are so good our family fights over them as soon as they are brought out. This recipe is from an older version of the Betty Crocker Cookbook. I bought the new one and unfortunately it wasn't in there. I had to copy it out of my Aunt's version. The cookies are soft and cake-like. Enjoy!
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Units: US | Metric
- 2 1/4 cups gold medal flour (*If using self-rising flour, omit salt and soda)
- 1 1/2 cups brown sugar (Packed)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream (If you don’t have sour cream you can substitute 1 tablespoon white vinegar and 1 cup of evaporated m)
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped nuts, if desired
Browned Butter Glaze
- 1Mix thoroughly all ingredients except glaze.
- 2If dough is soft, cover and chill.
- 3Heat oven to 375 degrees.
- 4Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
- 5Bake 10 minutes or until almost no imprint remains when touched with finger.
- 6Immediately remove from baking sheet; cool.
- 7Spread with Browned Butter Glaze.
- 8Browned Butter Glaze: Heat ½ cup butter or margarine over low heat until golden brown.
- 9Remove from heat; blend in 2 cups confectioners’ sugar and 1 teaspoon vanilla.
- 10Stir in 2 – 4 tablespoons hot water until spreading consistency.
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Nutritional Facts for Jubilee Jumbles
Serving Size: 1 (1580 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.4
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 2.3 g
- Cholesterol 14.2 mg
- Sodium 91.2 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.3 g
- Sugars 10.4 g
- Protein 1.3 g