From the kitchen of One Perfect Bite...While you probably called them by a different name, I suspect that most of you have sampled these cookies before. When I was a child, a cookie very similar to this one was served during the Christmas holidays. We called the cookies "rocks" because of their craggy appearance. They were jam-packed with fruit and nuts, and, if I recall correctly, they were also lightly spiced with cinnamon and just a hint of nutmeg. When I saw these cookies in Midwest Living they triggered memories of the nicest sort, but I was a bit taken back by the name they were given. I set off to do some research that might explain why my "rocks" were being called jumbles. Apparently, jumbles can be traced back to the 14th century in the Middle East. They were brought to Europe by the Moors who twisted the them into knots and rings, so pieces of the cookies could be broken off to feed hungry travelers. Over time, the cookies lost their elaborate shape and became lumps of baked dough. Martha Washington had a recipe for jumbles and the cookie was popular in colonial America. In one form or another, the cookie has remained popular for centuries. Now, Martha and her friends had no access to chocolate chips, but they had dried fruit and nuts aplently and their jumbles were very similar to the ones we make today. The recipe to make these gems is a study in simplicity and the cookies themselves are simply delicious. I hope you will give this recipe a try. You will not regret it. Here is how the cookies are made.
Dream Jumbles...from the kitchen of One Perfect Bite courtesy of Midwest Living Magazine
1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup raisins
1 cup large semisweet chocolate pieces
3/4 cup coarsely chopped pecans
3/4 cup slivered or sliced almonds
1) Preheat oven to 375 degrees F.
2) In a large bowl of an electric mixer, beat butter for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt and beat until well combined. Beat in egg and vanilla.
3) Beat in flour. Use a wooden spoon to fold in raisins, chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
4) Bake for 8 to 10 minutes or until edges are light brown. Remove cookies from cookie sheet and cool on wire racks. Makes about 36 cookies.
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