Almond Jumbles

Ingredients

• three-quarters of a cupful of butter
• one cupful of sugar
• three eggs
• one-eighth of a cupful of canned fruit juice
• one-fourth of a cupful of corn-starch
• sufficient flour to make a soft dough
• blanched almonds
• granulated sugar

Method

1. 1

   Cream the butter and sugar, add the eggs (yolks first, then whites), fruit juice, corn-starch, and enough flour for a soft dough.

2. 2

   Roll thin, cut with a jumble cutter, sprinkle with almonds and sugar, press lightly, and bake on greased pans.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 180. The excerpt below is the record exactly as published.

ALMOND JUMBLES. (Children's Delight.) Cream thoroughly three-quarters of a cupful of butter and one cupful of sugar. Add three eggs, first the yolks, then the whites, each beaten separately; add one-eighth of a cupful of canned fruit juice — peach, apricot, or any good juice, one-fourth of a cupful of corn-starch and sufficient flour to make a soft dough. Roll out thin, cut with a jumble cutter. Sprinkle the tops with blanched almonds and granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.