MINCEMEAT TURNOVERS

Steps:

• Combine flour, granulated sugar and salt in large bowl; set aside.
• Cut butter into 1-inch chunks.
• Add butter and shortening to flour mixture.
• Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Drizzle buttermilk over top; toss just until mixture comes together to form ball.
• Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
• Knead about 8 times.
• Divide dough in half; press each half into 1/2-inch-thick disc.
• Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat oven to 350°F.
• Lightly grease cookie sheets; set aside.
• Let dough rest at room temperature 10 minutes.
• Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
• Cut into 24 (3-inch) squares.
• Place heaping 1/2 teaspoon mincemeat in center of each square.
• Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
• Place 2 inches apart on prepared cookie sheets.
• Repeat with remaining dough.
• Bake 20 minutes or until lightly browned.
• Remove cookies or wire racks; cool completely.
• Sprinkle pastries lightly with powdered sugar, if desired.