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Canterbury Jumbles

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Submitted by carousellover

Canterbury Jumbles recipe

YIELD

48 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

½ 118
CUP ML VEGETABLE SHORTENING
solid *
½ 118
2 473
CUPS ML BROWN SUGAR, DARK
firmly packed *
2 2
LARGE LARGE EGGS
½ 118
CUP ML BUTTERMILK
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 ½ 828
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 237
CUP ML MACADAMIA NUTS
coarsely chopped *
1 ½ 355
3 7.1E+2

Directions

Preheat oven to 400℉ (200℃).

In a large mixing bowl, bet the shortening, butter and brown sugar together until smooth.

Beat in the eggs, then stir in the buttermilk and vanilla.

Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated.

Stir in the coconut, nuts, raisins and chocolate chips.

Drop by level half-tablespoons onto greased cookie sheets.

Bake for 7 to 10 minutes, until the cookies are puffed and slightly brown.

Cool on a rack.

The cookies keep well in an airtight tin.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 863 33% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 807mg 34%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 24%
Sugars g
Protein 36g
Vitamin A 17% Vitamin C 3%
Calcium 10% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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