While itching to bake cookies last week and flipping through The Essential New York Times Cookbook, I came across a recipe for “jumbles”, revised from a recipe that a Times reader had sent in to the paper in 1878.
Jumbles? I had never heard of them, but the ingredients looked like the ingredients in your average cookie recipe, except with the addition of sour cream. Amanda Hesser described them as “crisp and buttery and trilling with freshly grated nutmeg.” I was intrigued. Read the full article →