Jumbles

Jumbles date back to colonial America and even earlier in England. The name comes from the Latin gemellus meaning twin, a nod to the way the dough was shaped into rings or twisted figure-eights. This is genuinely old-school baking, and the flavor profile (rosewater, caraway seeds, nutmeg, cinnamon) tells you exactly what an 18th century cookie tin smelled like.

Rosewater is the wild card here, and it’s worth seeking out. Find it at Middle Eastern markets or the international aisle of a well-stocked grocery. Just three tablespoons gives the cookie a subtle floral note that lifts the warm spices without making the cookie taste like perfume.

Crushing the caraway seeds with the back of a spoon or in a mortar releases the volatile oils. Whole seeds work but distributed unevenly. Crushed seeds blend through the dough and add a soft anise-like background.

A hot oven matters. As the recipe warns, an oven that’s too cool lets the jumbles spread and run together. Get the oven fully preheated before the rings go in.

Pro Tips

• Chill the dough thoroughly. Soft warm dough won’t hold the ring shape during shaping or in the oven.
• Roll each portion between your palms to form a smooth rope before joining the ends. Pinch firmly so the ring doesn’t open in the bake.
• Watch closely after 6 minutes. They go from pale to over-browned quickly at this temperature.
• Sift confectioners sugar over fully cooled cookies, not warm ones, or the sugar will melt in.

Variations

• Replace the rosewater with orange blossom water or vanilla extract.
• Skip the caraway and add 1 teaspoon lemon zest for a brighter flavor.
• Drizzle with a thin lemon glaze instead of sugar dusting for a sweeter finish.