Baking and Memories . . .

 I was telling my husband about a cookie my mother and I used to make at Christmas time. It wasn't a particularly pretty cookie but the various ways to make it as well as the browned butter icing has people reaching for them more often than the fancier ones. I couldn't find my worn recipe paper on this so took my chances with a Google search and was surprised to find many variations of basically the same sort of cookie . . . but not quite. I looked over the versions I found and finally pieced together how I remembered them being made . . . and made them today!

Jubilee Jumbles
1/2 cup solid shortening
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup toasted and finely ground walnuts

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Cream the shortening and sugar until light and fluffy. Add in the eggs and beat to combine. Add the evaporated milk and vanilla extract. Thoroughly mix in the dry ingredients and the walnuts. The dough should be soft but will hold it's shape.

Scoop out generous teaspoonfuls of the dough and place about an inch to an inch and a half apart on a parchment-lined baking sheet. Bake for approximately 10-12 minutes or until barely golden and set.

Browned Butter Icing
1 stick butter
1-1/2 cups powdered sugar
2 teaspoons vanilla extract

Very carefully cook the butter in a small pot until it just starts to brown and immediately remove it from the heat. Stir in the powdered sugar and vanilla until you get a thick glaze you can brush on your cooled cookies. You can decorate the tops with colorful sprinkles, bits of  candy, ground nuts, etc.

Suggestions:
Don't care for walnuts? You can stir in 1/2 cup chopped raisins.
Want to go tropical? Add 1 cup toasted coconut and 1/2 cup dried pineapple, diced.
Want variety? Add 1/2 cup chopped nuts and 1/2 cup tiny chocolate chips.