Jumble Cookies!
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What are Jumble Cookies?
"Jumbles (other spellings Jambles, Jumbals, Jumbolls, Jumbolds) are cookie-like pastry, common in England and abroad since the middle ages, which tend to have a relatively simple recipe of nuts, flour, eggs, and sugar, with vanilla, anise, or caraway seed used for flavoring. They were formerly often made in the form of rings or rolls."

"Jumbles were known by many variations on the basic
name, including jambal, jemelloe, and gemmel. They
were widespread, specifically because they travelled
well, thanks to their very dense, hard nature. They could
be stored for up to a year without becoming too stale.
Because of their density, they were sometimes twisted
into knots before baking, in order to make them easier to
eat, generating knots as another common name."

It was the shape, not the flavour, that characterized early jumbles.
"Jumbals were traditionally shaped in intricate loop or knot patterns, usually of rolled out dough. Early flavouring agents were aniseed, coriander, caraway seeds and rosewater. Later, jumbals referred, especially in the United States, to a thin crisp cake or cookie using e.g. lemon-peel as a flavouring agent."

"In Australia, Arnotts manufacture a related product called Honey Jumbles."

"Jumbles were widespread in Europe by the
17th century, but possibly originated in Italy
as the cimabetta. A very common cookie for
travelers, they probably were brought to
America on the Mayflower, if not Jamestown
previously. There is even a famous recipe
credited to Martha Washington."

"Originally, jumbles were twisted into various
pretzel-like shapes, and boiled. By the late 18th
century, jumbles became rolled cookies that
were baked, producing a cookie very similar
to a modern sugar cookie, although without
the baking powder or other leaveners used in
modern recipes."

"The word "jumble" is derived from the Latin gemel, meaning "twin", because of their shape. The use of the word "jumble" for cookie predates the use of the word "jumble" to indicate "a mixture of stuff", possibly allowing for the pastry as the origin of the modern meaning."

1685 Recipe: The Accomplist Cook
Foodtimeline.org tells us "Robert May's The Accomplist Cook
(London, 5th edition, 1685) contains this recipe, which is
probably quite similar to the one that the original Mayflower
passengers used:

To make Jambals:  "Take a pint of fine wheat flour, the yolks of three or four new laid eggs, three or four spoonfuls of sweet cream, a few anniseeds, and some cold butter, make it into paste, and roul it into long rouls, as big as a little arrow, make them into divers knots, then boil them in fair water like simnels; bake them, and being baked, box them and keep them in a stove. Thus you may use them, and keep them all year." (p. 275) "

Anonymous:  "Two cups of butter, two of sugar, three eggs,
as much flour as will make it thin, and any good spice you like.”

Buffalo Jumbles or Cookies
4 eggs
2 cups sugar
1cup butter
1 teaspoon soda
1 teaspoon lemon extract

Add flour enough to make a soft dough.
Roll very think, (handle as little as possible)
cut in rounds then with thimble cut out center.
Bake in a hot oven

Soft Jumbles Cookie
2/3 cup butter
1 cup sugar
3 eggs
1 cup milk
2 teaspoons baking powder
3 cups flour
grated rind of 1 lemon

Drop by teaspoon on a greased pan & bake
until golden brown.

Lemon Jumbles Cookies
1 egg
1 cup sugar
1/2 cup butter
3 teaspoons milk
2 teaspoons baking powder
flavor with lemon
Add enough flour to mix stiff, cut thin.


Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article jumblecookies /and other related pages. Top photo: Buttermilk_jumbles Attribution: S. Mitchell
foodandheritage.com / foodtimeline.org / karlenetillie.com/column230
Cookies:  National Cookie Month!
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National Sugar Cookie Day
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Cookie Related:  Cookie Recipes!
Holiday Cookies from around the world
Christmas Cookies / Coffee Cookies
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Potato Chip Cookies / Checkerboard Cookies
Cookie Mix Recipes / Chocolate Chip
Martha Washington's Booke of Cookery,
transcribed by Karen Hess[Columbia University Press:New York] 1995 (p. 348)

Take a pound & a halfe of fine flowre & a pound of fine sugar, both searced & dried in an oven, 6 youlks, & 3 whites of eggs, 6 spoonfulls of sweet cream & as much rose water, fresh butter ye quantety of an egg. Mingle these together & make it into stiff paste. Work it a quarter of an hour then break it abroad, & put in as much annyseeds or carraway seeds as you shall think fit, & put in A little muske & ambergreece. roule them into rouls & make them in what forms you please. lay them on pie plates thin buttered, & prick them with holes all over. then bake them as you doe diet bread. If this quantety of eggs will not be enough to wet ye flour & sugar, put in 23 or 4 more, but no more cream, butter, not rosewater."
Peter Brears, (English Heritage, 1985), p. 11
From: Food and Cooking in 17th Century Britain
"Boiled in water, jumbles are possibly linked to the development of pretzels and bagels, but boiled in oil, they are ancestors to doughnuts."
The 1st American Cookie Lady: Recipes from a 1917 Cookie Diary By Barbara Swell
White House Cook Book, 1887

"One cup of butter
Two of sugar
Three eggs
One wine-glass of wine
One spoonful of vanilla
Flour enough to roll out

Roll as thin as the blade of a knife and cut with an oval cutter- Bake on tin-sheets in a quick over until a dark brown.-

These will keep a year if kept in a tin box and in a dry place."
Chocolate Jumbles
from the 1911, Inglenook Cook Book

"Just for fun, you can intertwine ropes of chocolate along with the vanilla dough.

Take 2 cups of sugar, 1 cup of butter, 1 cup of grated chocolate, 4 eggs, 1 teaspoon of soda, 1 teaspoon of cream of tartar, and 3 cups of flour. Roll thin and cut in any pattern desired."

See Also:
Sugar Cookies
Italian Love Knot Cookie Recipe

Italian love knots are simple cookies that can easily be flavored with lemon, orange, or any other flavor you enjoy.

6 eggs
1/2 c sugar
1/2 c butter
3 c flour
1 Tbsp baking powder
1/2 teaspoon salt
1/2 cup milk

Mix together eggs, sugar and butter. Then beat in flour, baking powder and salt. Add milk to make it smooth.

Take a ball the size of a large olive and roll out into a cord. Tie the cord into a knot. Set the knots onto cookie sheets and cook at 375F for 15 minutes. Cool thoroughly before serving.

Iced cookies
you can do so with a simple sugar & milk icing flavored with orange, vanilla, lemon, or whatever else you enjoy.
Fun Food Facts:
Jumbles were known by many variations on the basic name, including jambal, jemelloe, and gemmel. Other spellings Jambles, Jumbals, Jumbolls, Jumbolds- All the same cookie like pastry :) Jumbals existed in Italy as cimbelline and in France as gimblettes
Jumble Cookies
1 cup butter
1 cup sugar
4 eggs
2 cups flour
1 teaspoon baking powder
Mix all, flour the board & roll out the dough rather thin.
Cut with jumble cutter or cookie cutter & cut eenter out
with thimble & bake in fairly hot over 10 minutes.

1 1/2 cups butter
2 cups sugar
6 eggs
11/2 pints flour
1/2 cup corn starch
1 teaspoon baking powder
1 teaspoon lemon extract
1/2 cup chopped peanuts mixed with 1/2 cup granulated sugar.
Roll the dough out rather thin, cut with cookie cutter & bake 8 to 10 minutes.
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