Jubilee Jumbles

• 2 1/4 cups gold medal flour (*If using self-rising flour, omit salt and soda)
• 1 1/2 cups brown sugar (Packed)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup sour cream (If you don't have sour cream you can substitute 1 tablespoon white vinegar and 1 cup of evaporated m)
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chopped nuts, if desired
• Browned Butter Glaze
• 1/2 cup butter or 1/2 cup margarine
• 2 cups confectioners' sugar
• 1 teaspoon vanilla
• 2 -4 tablespoons hot water

1. Mix thoroughly all ingredients except glaze.
2. If dough is soft, cover and chill.
3. Heat oven to 375 degrees.
4. Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
5. Bake 10 minutes or until almost no imprint remains when touched with finger.
6. Immediately remove from baking sheet; cool.
7. Spread with Browned Butter Glaze.
8. Browned Butter Glaze: Heat 1/2 cup butter or margarine over low heat until golden brown.
9. Remove from heat; blend in 2 cups confectioners' sugar and 1 teaspoon vanilla.
10. Stir in 2 - 4 tablespoons hot water until spreading consistency.

gold medal flour, brown sugar, salt, baking soda, sour cream, shortening, eggs, vanilla, nuts, butter, butter, sugar, vanilla

Taken from www.food.com/recipe/jubilee-jumbles-45332 (may not work)