JUMBLE COOKIES RECIPES
M&M JUMBLE COOKIES RECIPE - FOOD.COM
Make and share this M&M Jumble Cookies recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees .
- In a bowl, beat butter and sugars until light and fluffy .
- Add egg .
- Combine flour and baking soda; blend into creamed mixture .
- Stir in M & M's baking bits, raisins and nuts .
- Drop rounded tablespoonfuls (1 1/2 inch balls) about 2 inches apart onto greased cookie sheets .
- Bake 13 to 15 minutes .
- Cool 2 to 3 minutes on cookie sheet before transferring to wire racks to cool thouroughly .
- Store in tightly covered container .
Nutrition Facts : Calories 154.9, FatContent 8, SaturatedFatContent 3.6, CholesterolContent 15, SodiumContent 55.6, CarbohydrateContent 19.9, FiberContent 0.8, SugarContent 14.2, ProteinContent 1.9
JUBILEE JUMBLE COOKIES RECIPE - FOOD.COM
This light, cake-like cookie with a delicious glaze (I prefer it without nuts). We only make these during Christmas time, but you can make these whenever.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 28-36 cookies, 14-18 serving(s)
Number Of Ingredients 14
Steps:
- For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
- For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.
Nutrition Facts : Calories 404.9, FatContent 20.4, SaturatedFatContent 6.8, CholesterolContent 46.2, SodiumContent 260, CarbohydrateContent 51.7, FiberContent 1.2, SugarContent 31.1, ProteinContent 5.3
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