Sotterly Jumbles
photo: Jody Scofield
“One of the pre-Revolutionary architectural treasures of St. Mary’s County, Maryland, is Sotterley, built in 1730. George Plater built the home, and upon his death passed it to his son, who later became the governor of Maryland. The grandson of the Governor eventually lost the estate at the gaming table to a Colonel Sommerville. Colonel Thomas Barber subsequently bought the property. It was the Barber womenfolk who handed down the recipe for Sotterley Jumbles for the delectation of us all. In this recipe, the cookie is rolled and cut, just one of the many possible shapings for this ancient form of ‘cake’.” – Southern Heritage Cookbook Library
This recipe was the most fun to read about, research, and to eat. It got a little confusing. The excerpt from Southern Heritage mentions the Barber family, but that name is not mentioned on the Sotterley website. What I gather from this account is that Thomas Barber willed (part of) the land to his step-daughter, and she married and took on the Briscoe name.
I actually tried to visit Sotterley Plantation but they are big liars about their hours and they were closed. I’m not too upset about it because I picked up some Stuffed Ham while I was down there. I’ll be back because look at this place:
National Register of Historic Places
The Southern Heritage cookbook library version of the recipe that I used was likely sourced from “Eat, Drink & Be Merry in Maryland”, a classic Maryland cookbook which I’ll have to elaborate on later.
Sotterley Jumbles
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- ¼ cup brandy
- 4 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp nutmeg
Cream butter in a large mixing bowl; gradualy add sugar, beating well. Add eggs, one at a time, beating well. Stir in brandy, mixing well.
Sift together flour, soda, and nutmeg; add to creamed mixture, mixing well to form a soft dough. Chill 2 hours.
Turn dough out onto a lightly floured surface; roll to ¼-inch thickness. Cut with a 2-inch round cutter.
Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 15 minutes or until lightly browned.
Remove from cookie sheets, and cool on wire racks. Yield: about 6 dozen.
I liked them!
