---------- Recipe via Meal-Master (tm) v8.05
       Title: Jumbles
  Categories: Cookies
       Yield: 50 servings
       1 c  Butter
       1 c  Sugar, plus 2 tb
       3    Egg whites
            Beaten to a froth
       2 c  Flour
            A pinch of salt
   1 1/2 ts Cinnamon
       1 ts Nutmeg; freshly grated
       1 ts Caraway seeds; crushed
       3 tb Rosewater
      Beat the butter until very light and add the sugar. Beat well, add the
   egg whites, and continue beating   until smooth. Add the flour and
   seasonings, and beat until smooth. Refrigerate until firm.
      Flour your hands and your pasteboard, and lay the dough upon it. Take
   off equal portions from the lamp, and with your hands form them into round
   rolls, and make them into rings by joining together the two ends of each.
   Place the jumbles (not so near as to touch,) in tin pans slightly buttered,
   and bake them in a very brisk oven little more than five or six minutes, or
   enough to color them a light brown. If the oven is too cool, the jumbles
   will spread and run into each other. When cold, sift sugar over them.
       Baking is at 375; time depends on the thickness of the cookie, but more
   like 8-10 minutes or until   lightly browned.
     SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie   (pg. 246-247)