Whole Foods or Wellspring Recipie. does anyone have the recipie for the cookies called Jumbles?

Question

I have really enjoyed the cookies known as Jumbles from Whole foods and since I live 3 hours away it is very hard to get them. Years ago wellspring (whole foods now ) put some recipies on their bags and I wondered if this was ever one of those of if anyone just has it?

Answer 1

It's possible this is what you are looking for.

Dough:

3 large eggs
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 teaspoon salt
1 whole nutmeg, grated (2 to 2-1/2 teaspoons)
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon pure lemon extract
1-3/4 cups all-purpose flour
Glaze (optional):
2/3 cup sugar
1/4 cup rose water

For the dough, beat the eggs in a medium bowl with an electric mixer on medium-high speed until they are very thick and pale, about 5 minutes. Set aside.
In a large bowl, beat the butter with the mixer on medium speed until smooth and creamy, about 1 minute. Beat in sugar about 2 tablespoons at a time, beating for a few seconds after each addition. Beat in the salt, nutmeg, mace, cinnamon and lemon extract and beat for 3 to 4 minutes, until light and fluffy. Slowly beat in the eggs about a quarter at a time, then beat on medium-high speed for 1 minute. On low speed, gradually add the flour, beating only until incorporated. Cover the bowl tightly with plastic wrap and refrigerate overnight.
Lightly flour your work surface and scrape dough onto flour. Turn to coat all surfaces with flour, and pat the dough into a 1-inch-thick rectangle. Cut the dough into 24 cubes. Work with half the dough at a time; cover and refrigerate the rest. (You can refrigerate dough you're not using for up to 3 days, or freeze it for up to 2 months.)
Adjust two oven racks to divide the oven into thirds and preheat the oven to 350 degrees. Line
two baking sheets with cooking parchment or silicone liners.
Roll each piece of dough under your palms into a 10- to 11-inch rope about 1/4 inch in diameter. Cut each piece crosswise in half. Slightly overlap the ends of each piece to form a ring; press to seal the ends, and smooth the join. Place the rings about 2 inches apart on the baking sheets.
Bake for about 15 minutes, until the edges are darker than the rest of the cookies and the bottoms are golden brown; do not overbake. Rotate the baking sheets from top to bottom and front to back once during baking to ensure even browning.
For the glaze, if using, combine sugar and rose water in a small bowl or cup as soon as the cookies come out of the oven, stirring just to mix (the sugar will not dissolve). Immediately brush the tops of the cookies with the glaze, using half of it for the first batch; you may have to brush the cookies twice. Let them cool on their baking sheets. Repeat with remaining dough.

Answer 2

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