Just in time for your lunchbox, here are
directions to make your own jumble sugar cookies.
You will need:
1 cup of granulated sugar
1 cup of butter, or margarine, that’s soft but not
melted (gently press your fingertip into the but-
ter. If the impression remains, the butter is ready
to use)
1 teaspoon of vanilla
1 egg (at room temperature)
2 1/3 cups of flour
½ teaspoon of baking soda
1 cup of jumbled nuts, raisins and chocolate chips
• With the help of an adult pre-heat the oven
to 375 degrees Fahrenheit.
• In a large bowl beat the butter and sugar
together until it’s light and fluffy.
• Mix in the egg and the vanilla.
• Mix in the flour and baking soda. Then stir
in the mixture of nuts, raisins and chocolate
chips.
• Use a small ice-cream scoop, or a melon-
baller, and shape the cookie dough into 1
inch balls. Put the balls, 2 inches apart, on
ungreased cookie sheets (line the cookie
sheets with foil or parchment paper).
Flatten them with a fork dipped into
granulated sugar.
•
Bake them for 10-12 minutes. Let the cookies
cool for a minute on the cookie sheets and
then place them on a baking rack to finish
cooling.
This recipe should make about 2 ½ dozen
delicious cookies.
More fun
cookie
facts:
In England and
Australia cookies
are called biscuits.
In Italy they are
called biscotti or
amaretti.
In Germany cook-
ies are keks and
in Spain they are
called galletas.
In Scotland a
cookie refers to a
plain bun. In South
Africa, if you
ask for a cookie
you’ll get a
cupcake!
Cookies, by any
name or type, are a
delicious historical
treat. Go ahead –
have a cookie!
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