Jubilee Jumbles!

We had a marvelous time with family in town. In one long weekend we saw the Golden Gate Bridge, Pier 39, four beaches, and two farmers' markets. I've spent the week since then adjusting to real life—Baby T and I are both missing having other people to entertain him 24-7!


To ease us back in to real life, I had to make my all-time favorite cookie. I owe my mom (by way of Betty Crocker) for this fabulous treat. Super soft because of the sour cream, and with a buttery icing I know you'll love—be sure to give these a try!

Betty Crocker's Jubilee Jumbles
2 3/4 cups flour
1 1/2 cups brown sugar (which always means packed)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 teaspoon vanilla
half a bag of semi-sweet chocolate chips (Our family's addition. Don't skip these!)

Preaheat to 375. Mix all ingredients together. Cover and chill for one hour. Drop dough onto cookie sheet with spoons. Bake for 10 to 12 minutes or until slightly golden on top.

Glaze:
Start by melting 6 Tablespoons butter in a saucepan on medium heat. Remove from heat, and stir in two cups of powdered sugar. Add more powder sugar, 1/2 cup at a time, until just barely frost-able. Stir in 1 teaspoon vanilla. Frost cookies once they have cooled.