Crunchy Jumbles Recipes

CRUNCHY JUMBLES

Steps:

• 1. Preheat oven to 350 and grease two baking sheets. In a mixer or by hand cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Sift flour, baking soda and salt in another bowl and fold into creamed mixture.
• 2. Add the cereal and chocolate chips. Stir to mix thoroughly.
• 3. Drop spoonfuls of the dough 1-2 inches apart on the prepared sheets. Bake for 10-12 minutes, until golden. Remove from oven and transfer to wire rack to cool.

CRUNCHY JUMBLE COOKIES

Steps:

• 1. Stir together flour, soda and salt. Set aside.2. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour misture, mixing until combined. Stir in KELLOGG'S RICE KRISPIES cereal, chocolate morsels and raisins. Drop by level tablespoon onto baking sheets coated with cooking spray.3. Bake at 350°F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in aritight container.

JUMBLES

Steps:

• Preheat oven to 375°F. Lightly grease two cookie sheets. Sift flour and salt into a large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough is too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on rack. They crisp when cool.
• Variations; The caraway seeds are unexpected and a lovely complement to this sweet cookie. For a sweet, decadent cookie, substitute toffee candy bits for the seeds. This dough can be made into little crunchy cakes by placing scant 1/4 cup portions into well buttered and sugared muffin tins.