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.
Note: You will need a piping bag and a large star tip. Cookies can be stored in an airtight container at room temperature for 3 days.
Roselyn's Buttermilk Jumbles
Ingredients
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1 cup Sugar
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1 1/3 cups Vegetable Shortening
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½ tsp. Sea Salt
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1 Large Egg
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1 tsp. Vanilla Extract
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2 ½ cups Cake Flour
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½ tsp. Baking Soda
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6 tbsp. Buttermilk
Directions
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Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 375°. Line two large baking sheets with parchment paper and set aside. Fit a piping bag with a large star tip and also set aside.
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In a large bowl, 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.
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For each cookie, pipe 1 star and then pipe 6 more stars surrounding the first star onto the prepared baking sheets. Be sure to space cookies at least 2 inches apart. Bake until light golden, about 10 to 15 minutes. Cool on the baking sheets. Repeat with any remaining dough. Serve.
SPECIAL THANKS TO:
Honeybee's Patisserie 
Beautiful!!! By the way, thanks for following my blog. 😉 I am following back. I LOVE your blog!!
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I love to support the blogging community and you have a great blog to follow!!! Thank you for taking the time to comment as well. Greatly appreciated 🙂
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Me, too – I love supporting the community. I cannot deny that your blog is awesome. See you around. 😉
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Thank you so very much for this recipe! I have been searching for this for several years, cause I lived in Indy, and these cookies were my favorite!
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i loved these cookies when I lived in Indy! I made them tonight and they did not keep their shape. I followed the recipe…and used cake flour. What am I doing wrong?
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Hello and thank you for your feedback! I’m sorry you had a problem with the cookies losing their shape. Unfortunately this type of cookie is one (if not the most) fussiest I have come across where literally the smallest details matter for the perfect turnout. There are a number of things that could have possibly caused them to spread too much and lose their shape. The most common error I have experienced is over mixing which incorporates too much air into the batter. If you didn’t over mix another problem may be your oven temperature. Even if you set it according to the recipe sometimes our ovens are off several degrees. If your oven wasn’t hot enough it won’t set the cookies fast enough to prevent spreading. You can test the accuracy of your oven with a cheap oven thermometer sold near the kitchen utensils of most stores. Another issue could be your baking sheet. Even if you followed the recipe and used parchment paper to avoid over spreading from a greased surface, cookies tend to spread less on thicker baking sheets rather than thinner models. I have no idea why just my experience. If you feel that none of these issues apply then it may simply just be environmental. Baking is a science and things like humidity and air temperature can wreak havoc on the baking process. I recommend trying the recipe again but chilling the dough for about 30-45 minutes and possibly using a smaller piping tip. This will make it a bit tougher to pipe out but it will give the cookies more time to set up and a more dominant star shape, hopefully preventing the over spreading you experienced without the hassle of figuring out what specifically went wrong the first time. Let me know if you have any other questions or any future success 🙂
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