Sour Cream Jumbles
"Master Method" Sour Cream Jumbles Sift four before measuring. Always use level measurements. Measure into a large mixing bowl-V bowl-V cup Snowdrift Shortening I cup granulated sugar 1 teaspoon vanilla extract 2 largo eggs (Va-Va cup) Beat until well mixed. Then blend in-Vj in-Vj cup thick sour cream* Sift together-2 together-2 cups siffed Sperry Drifted Snow "Home-Perfected" Enriched Flour i Vi teaspoons salf Vi teaspoon baking soda V* teaspoon nutmeg Add to creamed mixture, beating until smooth. Measure large tablespoonfuls on to'ungreased baking sheets. Sprinkle tops of cookies with-2 with-2 tablespoons granulated sugar, mixed with 1 teaspoon cinnamon Bake for 10-15 minutes in preheated mod- eiately hot oven, 375Â°. Remove cookies with spatula to wire racks to cool. Makes about 30 jumbles. *If commercial sour cream is not available, available, make it as follows: Place Y 2 tablespoon tablespoon vinegar or lemon juice in measuring measuring cup and fill to Vi ^P level with sweet whipping cream, table cream, or undiluted evaporated milk. Let stand 1/2 hour before using. VARIATIONS Use Sour Cream Jfirr. hies "MasterMethod" Recipe with following changes. CHOCOLATE JUMBLES Use only 1 large egg (ft cap). Increase thick sour cream to 1 cup. Add 2 squares unsweetened chocolate, melted (2 oz.) to creamed mixture the sour cream. Increase baking soda to % teaspoon. Use fa teaspoon cinnamon instead of Vi teaspoon nutmeg. Omit cinnamon from the sugar used sprinkle over jumbles before baking. MOLASSES JUMBLES Use I/? cup brown sugar (firmly packed, free from lumps) instead of 1 cup granulated sugar. Add i/ 2 cup light (or golden) molasses creamed mixture with the sour cream. Use T teaspoon cinnamon and fa teaspoon teaspoon ginger instead of nutmeg. Omit sugar-cinnamon topping and decorate decorate jumbles with raisins or nuts. As this .mixture is softer than other jumbles, let batter stand a few minutes Â·measuring on to baking sheets. FRUITED JUMBLES Add J cup chopped mixed fruit (raisins, candied fruit or peel, etc.) to creamed mixture with the sour cream. OAT JUMBLES Use 1 cup brown sugar (firmly packed, free from lumps) instead of 1 cup granulated sugar. Use only 1 large egg (% cup). Increase thick sour cream to 1 cup. Add 1 cup rolled oats and 1 tablespoon coarsely grated orange rind to creamed mixture with the sour cream. Increase--baking soda to 1 teaspoon; nutmeg to fa teaspoon. Add--1 teaspoon cinnamon. Omit sugar-cinnamon topping.