Archive recipe

Jumble Cookies

Name: Jumble Cookies
Yield: 12 servings
Ingredients: 3 cups flour; 1 cup sugar; 1 cup butter; 2 eggs; 1 tbsp rosewater; 1/2 tsp nutmeg; 1 tbsp caraway seeds

Twisted rings of sweet dough with caraway or rosewater, the jumbles of the colonial kitchen.

Jumbles were among the first cookies baked in America, made from a soft dough shaped into rings and flavored with rosewater, caraway, or nutmeg. They kept well and were sold in taverns and markets.

The dish

2 of 7 items checked

Jumble Cookies

cooking.nytimes.com

Serves 12 · 2 of 7 items checked · 4 aisles

Dairy & Eggs

1 cupbutter
2eggs

Pantry / Durable

3 cupsflour
1 cupsugarChecked by You

Spices & Seasoning

½ tspnutmeg
1 tbspcaraway seeds

Other

1 tbsprosewaterChecked by You

Cooking Instructions

Cream the butter and sugar, then beat in the eggs and rosewater.
Work in the flour, nutmeg, and caraway seeds to make a soft dough.
Roll the dough into ropes and twist them into rings.
Bake on a greased sheet until lightly browned.
Cool and dust with sugar.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The framer's working dinner · Philadelphia, Pennsylvania