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.
The high proportion of butter (50% of the flour weight) creates a tender, short-textured cookie through fat coating the flour proteins, preventing extensive gluten development. The generous amount of eggs provides structure and richness while contributing to browning through the Maillard reaction. The sugar acts as both a tenderizer (by competing with flour for moisture) and helps create a crisp exterior through caramelization during baking.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Mix ingredients together
Bake
The dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months. Thaw frozen dough overnight in the refrigerator before shaping and baking. Baked cookies can be stored for gifting or advance preparation.
Store baked jumbles in an airtight container at room temperature for up to 1 week. Layer cookies between sheets of parchment paper to prevent sticking. They can also be frozen in a freezer-safe container for up to 3 months.
