Ingredients for Jubilee Jumble Cookies
- 1 cup (2 sticks) softened shortening
- Brown Sugar
- Granulated Sugar
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Walnuts
- ¼ cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
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How to Make Jubilee Jumble Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened shortening, 1 ½ cups granulated sugar, and 2 large eggs until light and fluffy.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too soft, chill for 30 minutes before proceeding.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the glaze: Melt ¼ cup butter in a small saucepan over medium heat until golden brown. Remove from heat.
- Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth.
- Gradually add 2-4 tablespoons of hot water, one tablespoon at a time, until the glaze reaches your desired consistency. It should be pourable but not too runny.
- Once the cookies are completely cool, drizzle the glaze over the top. Allow the glaze to set before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
124g
Fat
34g
Carbs
17g
