Easy Cookie Recipe . . .

Jubilee Jumbles (from Betty Crocker's New Picture Cookbook, 1961)

1/2 cup soft shortening
1 1/2 cups brown sugar, packed
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1 cup chopped nuts (can be optional)

Preheat oven to 375 degrees.

Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and vanilla. Blend flour, soda, and salt: stir in. Mix in the chopped nuts. Drop by rounded tablespoonfuls of dough about 2" apart onto a greased baking sheet. Vegetable oil spray works great. Bake about 10 minutes our until cookie is firm to the touch and lightly golden. Spread cooked cookies with Browned Butter Glaze. Makes about 4 dozen 2 1/2" cookies.

Browned Butter Glaze

Melt /12 cup butter until golden brown. Blend in 2 cups sifted confectioners' sugar and 1 teaspoon vanilla extract. Stir in 2-4 tablespoons hot water until icing spreads smoothly. Before the icing hardens, you can to the cookies with tiny, chocolate chips, more chopped nuts, a whole almond, sugar sprinkles, etc.

You can substitute the nuts in the cookie recipe for chocolate chips, white chocolate chips, raisins, chopped dates, coconut, or add cinnamon, ginger, and cloves to the original recipe for a spicer cookie.