Old-fashioned Sugar Jumbles

Old-fashioned Sugar Jumbles
MAKES 3 DOZEN COOKIES

Jumbles are among the oldest of American cookies, and probably
the simplest, too. Made with flour, butter, sugar, and eggs, sometimes
seasoned with nutmeg or mace, they were made into soft drops or into
cookies that were rolled out and cut into shapes. One version calls for
a glass of brandy, while Jackson Jumbles is made with sour cream and
is a thick rolled-out cookie. This version is a simple drop cookie with
suggested variations.

!/4 cup butter, at room temperature
1A cup shortening, at room temperature
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1A teaspoon baking soda
l/2 teaspoon salt

Preheat oven to 375°F. Lightly grease the cookie sheets.
In a large mixing bowl, cream the butter and shortening with the
sugar; beat in the egg and vanilla, until the mixture is smooth and
light. Combine the flour, baking soda, and salt, and mix into the
creamed mixture. Drop rounded teaspoonfuls of dough onto the
cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, or until pale
gold in color; the cookies should still be soft. Cool, then remove from
the cookie sheets.

COCONUT JUMBLES: Mix 1 cup flaked or shredded coconut into the
cookie dough.

CHOCOLATE CHIP JUMBLES: Add 1/4 cup brown sugar to the dough
along with the granulated sugar, and blend in l/2 cup chopped walnuts
and one 6-ounce package chocolate chips.

ORANGE-GLAZED JUMBLES: Blend 2 teaspoons grated orange rind
and 1 cup chopped walnuts or almonds into the cookie dough. Combine
1A cup powdered sugar with 1 teaspoon grated orange rind and
3 tablespoons orange juice. While baked cookies are still hot, dip tops
in this mixture.

PECAN JUMBLES: Blend 2 cups chopped pecans into the cookie
dough.

CINNAMON JUMBLES: Combine 1A cup sugar and 1 teaspoon cinnamon.
Sprinkle cookies with cinnamon sugar before baking.