Jubilee Jumbles (with sour cream)
Makes 4 1/2 to 5 dozen cookies

2 3/4 cups all-purpose flour
1 1/2 cups brown sugar, packed
1 tsp. salt
1/2 tsp. soda
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 tsp. vanilla
1 cup chopped nuts, if desired

Mix thoroughly all above ingredients. If dough is soft, cover and chill.

Heat oven to 375 degrees.

Drop dough by level tablespoons 2 inches apart onto ungreased baking sheet.

Bake 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Spread with Browned Butter Glaze.

BROWNED BUTTER GLAZE:
Heat 1/3 cup butter or margarine over low heat until golden brown. Remove from heat; blend in 2 cup confectioners' sugar and 1/2 teaspoons vanilla. Stir in 2 to 4 tablespoons hot water until of spreading consistency.

Jubilee Jumbles (without sour cream)
Makes about 4 dozen

1/2 cup shortening
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 cup undiluted Carnation evaporated milk
1 tsp. vanilla
2 3/4 cups sifted all-purpose flour
1/2 tsp. soda
1 tsp. salt
1 cup cut-up walnuts (optional)

Mix thoroughly the shortening, sugars and eggs. Stir in evaporated milk and vanilla.

Sift together the flour, soda and salt. Add to creamed mixture. Blend in nuts. Chill 1 hour.

Drop rounded tablespoonfuls 2 inches apart on greased baking sheet.

Bake at 350 degrees about 10 minutes or until delicately browned. While hot, frost with: -

BURNT BUTTER GLAZE:
Heat 2 tablespoons butter until golden brown. Beat in until smooth 2 cups confectioners' sugar and 1/4 cup undiluted evaporated milk.

Cookies can be sprinkled with colored sugar, walnut halves, coconut or candied cherries. Can be frozen.

Hi Pat,

This was interesting. Both recipes have the same name but the 'Carnation' recipe doesn't have sour cream. I hope one will fit the bill for you.

Happy Baking!

Betsy