Skip to main content
Epicurious

Jumbles

2.5

(1)

Ingredients

3 cups flour
1/2 teaspoon salt
1 1/2 cups sugar
1/2 pound butter, room temperature
3 large eggs, room temperature
2 1/2 teaspoons caraway seeds
Sugar for rolling

Preparation

  1. Step 1

    Preheat oven to 375°F. Lightly grease two cookie sheets. Sift flour and salt into a large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough is too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on rack. They crisp when cool.

  2. Step 2

    Variations; The caraway seeds are unexpected and a lovely complement to this sweet cookie. For a sweet, decadent cookie, substitute toffee candy bits for the seeds. This dough can be made into little crunchy cakes by placing scant 1/4 cup portions into well buttered and sugared muffin tins.

TagsCookieDessertSnackNut FreeEasyBakingEpicurious
Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
Peppermint Black-and-White Cookies
A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.
Masala Tea Creme Pies
A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Hot Chocolate Cookies
A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.