When I was a kid, I remember attempting to make a Spritz cookie with a cookie press contraption that was just too difficult for my little hands to grasp let alone the dough was too soft and didn’t hold up after being pressed. This caused me to have a frustration with this cookie into adulthood. I thought I would revisit the concept of the spritz cookie but in a whole new way. That is when I stumbled on a recipe for Roselyn’s Buttermilk Jumbles.
Roselyn’s Bakery opened in 1943 and was a major distributor of baked goods around the Indianapolis area. They closed in 1999 leaving many locals craving their specialties, including the Buttermilk Jumble Cookie. Although you can still find some of their baked goods in supermarkets near the area they are non-existent here in Florida and it is a shame because they are so delicious and rather simple to prepare. Resembling the look of a spritz cookie, you use a piping bag and large star tip rather the traditional cookie press. I much prefer this method as most people have these items already in their home and you don’t have to go waste money on expensive cookie presses to get an elegant looking cookie.
This cookie is soft and delicate. It looks impressive and time consuming but is easy to assemble and uses minimal ingredients. The only ingredient that may be hard to find for this recipe is the necessary arm strength and posture needed to make many little stars. The formula uses the creaming method to ensure a proper spread and rise. Also by using cake flour rather than all-purpose the cookies obtain an even smoother, tender texture than a traditional spritz. All in all a great find that history has tried to swallow up but hopefully this delicate little jumble will stay alive a bit longer.
Roselyn’s Buttermilk Jumbles
- 1 cup Granulated Sugar
- 1 1/3 cups Vegetable Shortening
- ½ tsp. Salt
- 1 Large Egg
- 1 tsp. Vanilla Extract
- 2 ½ cups Cake Flour
- ½ tsp. Baking Soda
- 6 tbsp. Buttermilk
- Adjust oven racks to upper-middle and lower-middle positions. Heat oven to 375°. Line two large baking sheets with parchment paper. Fit a piping bag with a large star tip.
- Beat the sugar, shortening, and salt together until light and fluffy. Mix in the egg and vanilla until just combined. Add the flour, baking soda, and buttermilk. Mix until light and fluffy. Transfer dough to prepared piping bag.
- For each cookie, pipe 1 star and then pipe 6 more stars surrounding the first star onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake until light golden, about 10 to 15 minutes. Cool on the baking sheets. Repeat with any remaining dough. Serve.
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