Jubilee Jumbles

Jubilee Jumbles – Bernice Palfreyman
½ cup soft shortening
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
1 cup cultured sour cream or undiluted evaporated milk
1 tsp vanilla
2 ¾ cups sifted flour
½ tsp soda
1 tsp salt
Cream shortening, sugars and eggs thoroughly. Stir in sour cream and vanilla. Sift dry ingredients together and add to creamed mixture. Chill dough if soft. Drop round tablespoonfuls about 2 inches apart on greased baking sheet. Bake just until when touched lightly with finger, almost no imprint remains. Bake at 375 degrees F. about 10 minutes. Makes 4 dozen cookies.

Variations:
Coconut Cream Drops: Follow recipe above, except mix 1 cup moist shredded coconut into the dough.
Chocolate Cream Drops: Follow recipe above, except add 2 squares melted unsweetened chocolate to the shortening and add 1 cup chopped nuts.
Holiday Chocolate Drops: Follow above recipe, except add 2 squares melted unsweetened chocolate to the shortening and also add 2/3 cup each cut-up dates, candied or maraschino cherries, cut-up. Place a pecan half on each cookie.