Hi Sonya:-) This is the recipe for Jubilee Jumbles from my Betty Crocker Cookbook that was published in 1971. I hope that this is the recipe for which you are looking. It is similar to the recipe that Gay R. posted.

Jubilee Jumbles
Yield: 4 1/2 to 5 dozen cookies
"A very versatile cookie - just count the variations. It's soft, cake-like, caramel colored."

2 3/4 cups Gold Medal Flour*
1 1/2 cups brown sugar (packed)
1 tsp. salt
1/2 tsp. baking soda
1 c. dairy sour cream
1/2 c. shortening
2 eggs
1 tsp. vanilla
1 cup chopped nuts, if desired
Browned Butter Glaze (recipe below)

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

Heat oven to 375 degrees F. Drop dough by level tablespoonsful 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.
*If using self-rising flour, omit the salt and soda.


Browned Butter Glaze

Heat 1/2 cup butter or margarine over low heat until golden brown. Remove from heat; blend in 2 cups confectioner's sugar and 1 tsp. vanilla. Stir in 2 to 4 Tbsp. hot water until of spreading consistency.

VARIATIONS

Applesauce Jumbles: Omit sour cream and stir in 3/4 c. applesauce, 1 c. raisins, 1 tsp. cinnamon, and 1/4 tsp. cloves.

Coconut Jumbles: Omit nuts and stir in 1 c. shredded coconut.

Fruit Jumbles: Omit nuts and stir in 2 c. candied cherries, cut into halves, 2 c. cut-up dates, and 1 1/2 c. chopped pecans. Drop dough by rounded teaspoonsful onto ungreased baking sheet. Before baking, place a pecan half on top of each cookie. Omit glaze. Yield: about 7 dozen cookies.

Gumdrop Jumbles: Omit nuts and stir in 4 c. cut-up gumdrops. Drop dough by tablespoonsful onto greased and floured baking sheet; bake. Omit glaze. Yield: About 6 dozen cookies.