Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
Creaming butter aerates the dough by creating tiny air pockets that expand during baking, producing a tender cookie with good rise. The combination of cream of tartar (acid) and baking soda (base) creates a controlled chemical leavening reaction that produces carbon dioxide for lift. The high ratio of eggs to flour creates a protein structure that sets during baking while maintaining tenderness, and the nutmeg's volatile oils provide aromatic complexity that was prized in 19th-century baking.
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 15-20 minutes before rolling to prevent cracking. Alternatively, cut cookies can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 2-3 minutes to baking time.
Store baked jumbles in an airtight container at room temperature for up to 1 week, placing parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months; thaw at room temperature for 30 minutes before serving. These cookies actually improve slightly after a day as flavors meld.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Cream the butter
Beat the sugar and eggs together until quite light
Roll and cut them
Bake in a moderate oven
