Return to Content

Caraway (also Filled, or Jumble) Cookies

by
A basic cookie recipe. Rolled thin with caraway generously added (or chopped nuts or fine coconut), it makes a crisp delicacy with an old-fashioned flavor. Not so thinly rolled, with chopped raisins or dates, it makes a moister cookie. Cut round with a doughnut shaped round on top it makes old-fashioned "jumbles" to be topped with tart jelly. The same dough may be used for filled cookies with mincemeat or other raisin filling.

Ingredients:

  • 1 cup sugar
  • 1/2 cup shortening
  • 3/4 cup sour milk
  • 1 teaspoon soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon vanilla (use lemon extract for jumbles)
  • caraway seeds, raisins, nuts, etc. to taste

Instructions:

Mix ingredients and roll on a floured hoard. Bake on cookie sheets in a 300 or 350 degrees F oven until lightly browned, 10 to 15 minutes, depending upon the thickness of the cookies.
Updated Wednesday, August 15th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order