Jackson Jumbles (1830)

Yields 50-70 cookies. Recipe is from “The American History Cookbook” by Mark H. Zanger. Jumbles are old English butter cookies, usually made in ring shapes. In sharp distinction to English Jumbles, these are plain cookies without spice, rosewater or other flavorings.

1 cup salted butter (two sticks), plus some to grease baking sheets

31/2 cups flour

1 cup whole-wheat flour

1/4 cup wheat germ

3 cups sugar

2 small or medium eggs

1 tsp. baking soda

1 cup heavy cream or sour cream

1. Remove butter from refrigerator one hour before starting.

2. Mix flour, wheat flour and wheat germ to make an approximation of 1830s fine flour. Cream butter and sugar in a food processor or with a pastry blender or large fork. Beat eggs until creamy and light.

3. Dissolve baking soda in a little water or milk.

4. Grease baking sheets with butter or shortening. Preheat oven to 375 degrees.

5. Stir cream and eggs alternately with flour mixture into butter-sugar mixture to make a stiff batter. You may need a little more milk or water. Stir in the baking soda.

6. Drop by tablespoons onto the baking sheets in staggered rows. If the batter is very stiff, you may need to press down the tops of the batter with the spoon.

7. Bake 10 to 12 minutes, or until slightly browned on the edges.

8. Remove cookies from baking sheets to cool on wire racks. If you overbake the cookies, they will soften a little bit in an airtight container.