Jackson Jumbles
Ingredients
- 1 cup butter (room temperature)
- 3 ½ cups flour
- 1 cup whole wheat flour
- ¼ cup wheat germ
- 3 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 cup heavy cream or sour cream
Instructions
- Preheat oven to 375° F.
- 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.
- Dissolve baking soda in a little water or milk.
- Stir cream and eggs alternately with flour mixture into butter-sugar mixture to make a stiff batter. (You may need to add a little more milk or water.)
- Stir in the baking soda.
- Drop dough by the tablespoon onto greased 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.)
- Bake 10 to 12 minutes or until slightly browned on the edges.
Notes
Source: The American History Cookbook by Mark H. Zanger