Jumbles

---------- Recipe via Meal-Master (tm) v8.05

Title: Jumbles
Categories: Cookies
Yield: 50 servings

1 c Butter
1 c Sugar, plus 2 tb
3 Egg whites
Beaten to a froth
2 c Flour
A pinch of salt
1 1/2 ts Cinnamon
1 ts Nutmeg; freshly grated
1 ts Caraway seeds; crushed
3 tb Rosewater

Beat the butter until very light and add the sugar. Beat well, add the
egg whites, and continue beating until smooth. Add the flour and
seasonings, and beat until smooth. Refrigerate until firm.
Flour your hands and your pasteboard, and lay the dough upon it. Take
off equal portions from the lamp, and with your hands form them into round
rolls, and make them into rings by joining together the two ends of each.
Place the jumbles (not so near as to touch,) in tin pans slightly buttered,
and bake them in a very brisk oven little more than five or six minutes, or
enough to color them a light brown. If the oven is too cool, the jumbles
will spread and run into each other. When cold, sift sugar over them.
Baking is at 375; time depends on the thickness of the cookie, but more
like 8-10 minutes or until lightly browned.

SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 246-247)

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