Sour Milk Jumbles
Submitted by Pstoney 2001
Old-fashioned sour milk jumbles cut with a doughnut cutter and sprinkled with sugar straight from the oven. Buttermilk and nutmeg give these ring-shaped cookies a tender crumb and warm spice.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minJumbles have been in American cookie jars since before the Revolution, and this buttermilk version is about as classic as it gets.
The dough is beaten until light and airy, rolled thin, and stamped out with a doughnut cutter into little ring-shaped cookies. A dusting of granulated sugar goes on the moment they come out of the oven so it sticks to the warm surface and adds a gentle crunch.
Nutmeg is the quiet signature flavor here. Start with a quarter teaspoon if you’re cautious, or go up to a full teaspoon if you love that warm, slightly sweet spice.
Kitchen Tips
- Beat the shortening and sugar mixture until it’s genuinely light. The recipe even says to rest your arm if you get tired. That aeration makes the cookies tender.
- Roll the dough to a quarter inch thick, no thinner. Too thin and they bake into crackers instead of soft cookies.
- Sprinkle the sugar on immediately after pulling from the oven. Once the surface cools, the sugar won’t stick.
- If you don’t have a doughnut cutter, use a round cookie cutter and a bottle cap for the center hole.
Ingredients
Directions
Beat the shortening to a cream and gradually add the sugar.
Beat in the eggs one at a time, and beat after each addition and then keep on beating until mixture is as light as you can make it.
If you get tired, rest for a few minutes.
Mix and sift the dry ingredients, using about ¼ teaspoon of nutmeg, unless you like the flavor and use more ½ to 1 teaspoon.
then stir this into mixture alternating with the buttermilk.
Roll the dough out to about ¼ inch thick and cut with a doughnut cutter and bake in a 375℉ (190℃) F for 12 to 15 minutes.
Sprinkle with granulated sugar as soon as taken from oven.
Comments
tasty