Jumbles # 2
Yield
24 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
butter
or butter substitute |
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
sour milk
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅓ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | x |
grape jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
or butter substitute |
|
| 1.3 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
nutmeg
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
sour milk
|
|
| 5 | ml |
baking powder
|
|
| 1.7 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | x |
grape jelly
|
* |
Directions
Cream butter and sugar.
Add egg and flavoring.
Beat thoroughly.
Sift flour.
Measure 1 cup and sift with baking powder, baking soda, salt, nutmeg, and cinnamon.
Add alternately with milk to first mixture.
Beat thoroughly.
Add sufficient sifted flour to make a soft roll dough.
Chill.
Turn onto lightly floured board.
Roll in sheet ½ inch thick.
Cut with floured cutter.
Spread half of the cookies with grape or other jelly.
Make 3 small openings with a thimble in each of the remaining cookies.
Fit over those spread with jelly.
Place on slightly oiled baking sheet.
Bake in hot oven (425 F) 10 to 12 minutes.
