Jubilee Jumbles Cookies
These are the cookies my grandma taught me to make when I was three years old. The only difference is that we top them with candy sprinkles rather than nuts, coconut, and cherries. But I think I'm going to have to try the coconut as a topping.
These are the cookies my grandma taught me to make when I was three years old. The only difference is that we top them with candy sprinkles rather than nuts, coconut, and cherries. But I think I'm going to have to try the coconut as a topping.
- Carbohydrate 512.402347283854 g
- Cholesterol 410.506858048759 mg
- Fat 150.717568482648 g
- Fiber 8.50406691187776 g
- Protein 41.635100026056 g
- Saturated Fat 34.4699283969759 g
- Serving Size 1 1 Recipe (795g)
- Sodium 249.821333492424 mg
- Sugar 503.898280371976 g
- Trans Fat 11.4028950430207 g
- Calories 3456 calories
Step-by-step
- Mix shortening, sugars, and eggs.
- Stir in milk and vanilla.
- Sift together flour, soda, and salt; then stir in sugars and eggs mixture and then nuts.
- Chill 1 hour.
- Drop by teaspoonful 2 inches apart.
- Bake at 375 degrees for 10-15 minutes until light brown.
- While warm frost with Burnt Glaze (below).
- Top with nuts, coconut, and red cherries (maraschino).
- Heat 2 tablespoons butter until golden brown.
- Beat in 2 cups sifted powdered sugar and 1/4 cup undiluted Carnation milk.
Chilling cookie dough for precisely one hour solidifies the fat matrix, restricting lateral spread during the initial minutes in the oven and producing a thicker, more stable crumb structure. When shortening and butter are creamed with sugars, micro-air pockets form; refrigeration allows the flour proteins to thoroughly hydrate without dissolving those trapped gases. Skipping this rest period results in a thinner biscuit because the melted fat thins out too quickly before the starch gelatinizes.
Baking at 375 degrees Fahrenheit demands careful visual monitoring since high heat accelerates Maillard browning on the edges while the center remains soft. Pull the trays from the oven when the perimeter turns a light golden brown and the surface loses its wet sheen, which usually happens around the ten to fifteen minute mark. Relying on this visual cue prevents over-baking, ensuring the interior retains moisture rather than drying out completely.
Applying the burnt glaze while the cookies are still warm allows the powdered sugar and browned butter mixture to partially melt into a smooth, cohesive seal. Heating the butter until golden brown develops nutty pyrazines and lactones, adding deep caramel notes that balance the sweetness of the powdered sugar. This glaze sets firmly as it cools, creating a protective barrier that locks moisture inside the crumb for several days.
Prepared dough can be scooped and frozen on a sheet pan before transferring to a sealed container for up to three months. Frozen portions require an extra two minutes in the oven without needing prior thawing, making this formulation exceptionally convenient for batch baking. Stored in an airtight container at room temperature, the finished frosted cookies maintain their texture for four to five days.
