Jubilee Jumbles

These are wonderful cake-like old-time cookies.

1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup heavy cream
2/3 cup walnut pieces or chopped pecans

Icing:
2 cups confectioners' sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
Cream
Pecans, maraschino cherries, or other fruit or nuts for garnish

Heat oven to 375 degrees F.

Cream together the shortening and sugars. Add the eggs one at a time, beating after each. Beat until light and fluffy.

In a medium bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Add the dry ingredients and the cream, one third at a time, alternating and starting with the dry ingredients. Add the nuts. Drop the batter by mounded spoonsful onto a greased baking sheet. Bake for 9 or 10 minutes or until done. Cool on a wire rack.

To make the frosting, cream the butter until light. Add the confectioners' sugar and vanilla extract and continue beating. Add the cream while beating, a little cream at a time, until the mixture is smooth and of spreading consistency. Frost the cookies when cool. Garnish with nuts or fruit.