Best Mincemeat Cookies Recipes

MINCEMEAT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.

MINCEMEAT COOKIES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cream together brown sugar and shortening.
• Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
• Drop onto cookie sheet and bake 7 - 10 minutes.

MINCEMEAT COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Beat the butter with both types of sugar and the salt. Beat in the egg, vanilla extract and mincemeat. Stir in the flour and bicarbonate of soda, then chill for 20 mins.
• Scoop tablespoons of the mixture onto two lined baking sheets, leaving a bit of space between each so they can spread. Bake for 10-12 mins, or until the cookies are just firm around the edges but still soft in the middle - they will firm up as they cool. Transfer to a wire rack and leave to cool.

MINCEMEAT COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream shortening, sugar and eggs together, then beat in vanilla. Sift the flour, salt and baking soda together, and add to shortening mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well. Drop by teaspoonfuls on the cookie sheet.
• Bake 8 to 10 minutes until light brown.

THE BEST MINCEMEAT COOKIES (PRIZE COOKIES)

Steps:

• 1. PRE HEAT OVEN TO 375F. IN LARGE MIXER BOWL, BEAT SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, BEAT WELL. STIR TOGETHER DRY INGREDIENTS: GRADUALLY ADD TO SHORTENING MIXTURE. MIX WELL. STIR IN MINCEMEAT. DROP BY ROUNDED TEASPOONFULS, 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. *** NOTE DO NOT OVER COOK THEY WILL GET TO DRY.. THEY ARE TO BE MOIST.. THIS IS A CAKE LIKE COOKIE

MINCEMEAT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In large bowl, beat shortening and sugar until fluffy.
• Add eggs; beat well.
• Stir together dry ingredients; gradually ad to shortening mixture.
• Mix well.
• Stir in mincemeat.
• Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets.
• Bake 8-10 minutes or until lightly browned. Cool.
• Frost if desired.

OLD-FASHIONED MINCEMEAT COOKIES

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in mincemeat. Cover and refrigerate for 2 hours. , Roll dough into 1-in. balls; dip into egg white and remaining sugar. Place sugar side up 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.

SOFT MINCEMEAT COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar. Beat in eggs and mincemeat. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts if desired. , Drop by tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MINCEMEAT DROP COOKIES

Steps:

• Cream shortening and sugar until light and fluffy; add egg and beat well.
• Add mincemeat, mixing well.
• Combine flour, soda, and salt; mix well, and stir into creamed mixture.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake at 350 degrees F.
• for 18 to 20 minutes.

OATMEAL MINCEMEAT COOKIES

Steps:

• 1. Sift the flour, soda, and salt (set aside)
• 2. Cream the butter, gradually add the sugar, beat until fluffy
• 3. Beat in the egg, stir in the mincemeat
• 4. Gradually add the flour mixture, blending well
• 5. Stir in the oats
• 6. Drop by teaspoonfuls on greased cookie sheet about 2 inches apart (they spread)
• 7. Bake until lightly browned, 350 F, 15 minutes

MINCEMEAT BAR COOKIES FOR COOLMONDAY

Steps:

• Preheat oven to 400.
• Grease or spray 13 x 9 pan.
• Combine cake mix, oatmeal and melted butter in mixing bowl.
• Reserving 1 cup of mixture, spread remaining mix into prepared pan, gently pressing to form bottom "crust".
• Spread prepared mincemeat over crust.
• Sprinkle mincemeat with remaining cake mix mixture.
• Bake for 30 minutes or until golden brown.
• Allow to cool before cutting into bars.
• These could be made in a tart pan with a removable bottom and cut into thin wedges.

MINCEMEAT OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies.
• Combine 1/2 cup shortening, sugar and egg in large bowl. Beat at medium speed of electric mixer until well blended. Beat in mincemeat.
• Combine flour, baking soda and salt. Mix into creamed mixture at low speed until blended. Stir in oats and nuts with spoon.
• Drop rounded tablespoonfuls of dough 2 inces apart onto prepared baking sheet.
• Bake at 350 degrees for 12 minutes, or until set and lightly browned around edges. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

TRADITIONAL MINCEMEAT COOKIES

Steps:

• In a mixer slowly cream together softened butter, shortening, granulated sugar, packed dark brown sugar. Use the dough hook attachment if you have one for better results) Add to the mixer the three eggs (unbeaten), vanilla and continue creaming for a few seconds, then whip on high for 3 minutes. Stop mixer, add prepared mincemeat. (For best results add the mincemeat by hand so the fruit stays sort of whole and doesn't disintegrate from the beater the also add flour while mixing by hand) Sift together the all purpose flour, salt, baking soda, and cinnamon. Gradually add sifted flour mixture to creamed mixture in the mixer on low. Add chopped walnuts if desired. On a parchment lined cookie sheet, drop +/- 2 Tbsp of batter 2"-3" apart. Preheat oven to 375 - bake 10 minutes Cool Twenty Minutes. Best served the day after baking letting the spices set.

MINCEMEAT COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Grease a baking sheet. Drop by tablespoon onto baking sheet. Bake 15 mins.

MINCEMEAT ICEBOX COOKIES

Steps:

• Preheat oven to 350 degrees F.
• With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
• Add egg & almond extract, beating well.
• Add mincemeat & cherries, & blend well.
• In medium bowl, whisk together flour, baking powder & salt.
• Add flour mixture to liquid mixture, beating well.
• Stir in pecans, then cover & chill dough 2 hours.
• When dough has cooled, shape into two 6" to 8" logs.
• Wrap logs in wax paper & freeze until firm.
• When frozen, slice dough into 1/4" slices, & place on ungreased baking sheets.
• Bake 12-14 minutes, or until lightly browned.
• Remove cookies to wire rack to cool completely.
• NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!

MINI MINCEMEAT PIE COOKIES WITH RUM

Steps:

• 1. In small bowl, mix together the pie filling, apple and rum. Roll pie pastry on lightly floured surface to 1/8 inch thickness. Using floured cutter, cut into 4-inch diameter rounds. Re-work scraps of pastry once. Combine egg and water; mix well. Place 1 ounce (1 tablespoon) filling in center of one round. Brush edges with egg wash. top with another round. Seal edges with a fork. Place on parchment paper-lined baking sheet. Repeat with remaining rounds. Brush top of cookies with egg mixture. Cut slit in top to allow steam to escape during baking. Sprinkle lightly with sugar. Bake in preheated 400 degree oven 10 to 12 minutes or until light golden. Remove from baking sheet and let cool completely on wire racks.
• 2. *If using store-bought pie pastry, you may need to roll each sheet thinner to have enough. They make them too thick anyways. Homemade is best, though.

GREAT GRANDMA'S MINCEMEAT COOKIES

Steps:

• Preheat oven to 425 degrees. In medium bowl sift together dry ingredients set aside. Cream together sugar and shortening until fluffy. Beat egg in separate bowl.
• Add beaten egg and vanilla to sugar and shortening mixture. Slowly add dry ingredients to sugar and shortening mixture. Add mincemeat mix well.
• Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 10-12 minutes.

MINCEMEAT FRUITCAKE COOKIES

Steps:

• Preheat oven to 350 degrees F, & lightly coat baking sheet with cooking spray.
• In large bowl, beat oil & sugar until light.
• Beat in egg & almond extract until smooth.
• Stir in mincemeat.
• In medium bowl, whisk together flour, baking powder & salt.
• Beat into egg mixture until blended.
• Stir in cherries.
• Drop by rounded teasoonfuls onto parchment paper lined baking sheets.
• Bake 12-14 minutes, or until lightly brown & firm.
• Cool on wire rack.

MINCEMEAT COOKIES WITH COFFEE ICING

Steps:

• Heat oven to 375°F Line 2 cookie sheets with parchment paper.
• For dough, whisk together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemenat until well mixed.
• Drop dough by measured tablespoons onto prepared cookie sheets, 2 inches apart. Bake 10 - 12 minutes, until golden brown. Cool cookies on cookie sheets for 1 minute. Transer cookies to wire racks and cool completely.
• Meanwhile, for coffee frosting beat together confectioners sugar, coffee and melted butter in a large mixer bowl on medium speed until smooth.
• Frost each cookie with about a teaspoon of icing. Top each cookie with 1 pecan half.

MINCEMEAT COOKIES

Steps:

• For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour. Preheat the oven to 350 F. Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and currants in a food processor. Add the honey, orange juice, applesauce, spices, rum, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the almonds. Transfer the fruit mixture to a pastry bag. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.