12-400: Jumbles are simple butter cookies made with a basic recipe of flour , sugar, eggs , and butter . They can be flavored with vanilla , anise , caraway seed, or other flavoring like almond . They were formerly often made in the form of rings or rolls. Jumbles were widespread, specifically because they travelled well, thanks to their very dense, hard nature. They could be stored for up to
24-409: A cookie very similar to a modern sugar cookie , although without the baking powder or other leavening agents used in modern recipes. Victorian cookbooks contain recipes for many variations on the basic recipe with candied fruits, coconut, lemon, and other flavorings added. To make jumbles, butter and sugar are creamed together, then eggs or egg yolks are added, sometimes with milk, depending on
36-551: A notable example. Due to the uniform packaging and labeling, it's also known as "The Blue Tin". Denmark is known for maintaining the quality of their ingredients and their procedure since 1966. List of shortbread biscuits and cookies This is a list of shortbread biscuits and cookies . Shortbread is a type of biscuit or cookie traditionally made from one part sugar , two parts butter , and three parts flour as measured by weight. Shortbread originated in Scotland ;
48-404: A year without becoming too stale . Because of their density, they were sometimes twisted into knots before baking, in order to make them easier to eat, generating knots as another common name. Jumbles were traditionally shaped in intricate loop or knot patterns, usually of rolled out dough. Early flavouring agents were aniseed , coriander , caraway seeds and rosewater . Later, especially in
60-420: Is credited to Martha Washington . An 18th-century recipe from The Compleat Housewife is made by beating three egg whites with milk, flour, sugar and caraway seeds into a stiff paste. They could be made in any shape and baked on baking parchment. Originally, jumbles were twisted into various pretzel -like shapes and boiled. By the late 18th century, jumbles became rolled cookies that were baked, producing
72-554: Is made with a 1:3 ratio of butter to sugar. The word "jumble" is derived from the French jumelle , meaning " twin ", because of their shape. Butter cookies Butter cookies , also known as Danish butter cookies , are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies . The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by
84-596: The United States, jumbles referred to a thin crisp cake or cookie using lemon-peel as a flavoring agent. Jumbles and cookies are very similar, and sometimes a jumble may be called a cookie, but cookie is a broader term for any small flat cake, used for small cakes as well as crisp ones, while jumbles are usually of the crisp variety. A 1907 recipe for jumbles describes their texture as "crisp like snaps". The dough should be "so thin after rolling and cutting out, that one can almost see through them". The only moisture in
96-611: The caution that "it is best to sett them on something that they may not touch the bottome of the Oven." Jumbles were widespread in Europe by the 17th century, but possibly originated in Italy as the cimabetta . A very common cookie for travelers, they were probably brought to America on the Mayflower , if not Jamestown previously. There is even a famous recipe for this type of cookie that
108-526: The quantity of butter and sugar. It is generally necessary to chill its dough to enable proper manipulation and handling. Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla , chocolate , and coconut , and/or topped with sugar crystals. They also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. Using piping bags, twisted shapes can be made. In some parts of
120-487: The recipe is the creamed butter and "a scant cupful of milk or enough to make a stiff dough about like pie crust". A recipe for "Almond Jumballs" is known from 1694, made by combining ground almond with orange flower water or rose water, then adding sugar syrup, dry sugar and egg whites. The ingredients were pounded to make a paste and could be colored with chocolate or cochineal . They were brushed with lemon juice or rose water for enhanced flavor and very gently baked, with
132-599: The type of jumbles being made. Then the dry ingredients are added: flour, and any other ingredients like grated coconut, flavor extracts, and spices like cloves, cinnamon or allspice. Baking soda or baking powder can be added, and raisins. Sometimes the egg whites are whipped to a froth and added separately after the dried ingredients. The cookie dough can be rolled in sugar or cinnamon before baking. Techniques vary from recipe to recipe. There are many different types of jumbles: sugar jumbles, coconut jumbles, cinnamon jumbles, fruit jumbles (hermits). A 1907 recipe for "cocoanut jumbles"
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#1732797950982144-570: The world, such as Europe and North America , butter cookies are often served around Christmas time. Butter cookies are also a very popular gift in Hong Kong , especially during Lunar New Year . Denmark has been a notable exporter of butter cookies for many years, in particular to the US and Asia . The cookies are made in many varieties, and exported industrial-grade butter cookies are typically packed and sold in tins, with Royal Dansk being
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