Marsha's Marvelous Mincemeat Cookies

Name: Marsha's Marvelous Mincemeat Cookies
Cook time: 10 min
Total time: 10 min
Yield: qbout 48 cookies
Ingredients: 1 c shortening; 1 1/2 c sugar; 1 tsp pure vanilla extract; 3 large egg; 3 1/4 c all purpose flour; 1/2 tsp kosher salt; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp freshly grated nutmeg; 1/2 tsp allspice, ground; 1 c pecans, in pieces; 2 c mincemeat; BROWNED BUTTER MAPLE GLAZE; 2 Tbsp butter, unsalted, room temperature; 1 clove powdered sugar; 1/2 tsp pure maple syrup; 1 Tbsp milk

By Marsha Gardner
@mrdick1950

I pinched a recipe on here for homemade mincemeat and was asked to post my recipe for Mincemeat Cookies, so here goes. They aren't for everyone, but those that like mincemeat will love them.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

qbout 48 cookies

Cook:

10 Min

Ingredients

1 c

shortening
1 1/2 c

sugar
1 tsp

pure vanilla extract
3 large

egg
3 1/4 c

all purpose flour
1/2 tsp

kosher salt
1 tsp

baking soda
1 tsp

cinnamon
1 tsp

freshly grated nutmeg
1/2 tsp

allspice, ground
1 c

pecans, in pieces
2 c

mincemeat
BROWNED BUTTER MAPLE GLAZE
2 Tbsp

butter, unsalted, room temperature
1 clove

powdered sugar
1/2 tsp

pure maple syrup
1 Tbsp

milk
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How to Make Marsha's Marvelous Mincemeat Cookies

Step-by-Step

Preheat oven to 350° and lightly grease cookie sheets.

Cream the shortening and sugar together then beat in vanilla and eggs until light and fluffy, set aside.
In a small bowl whisk the flour, salt, baking soda, cinnamon, nutmeg, and allspice together. Add the dry ingredients to the shortening mixture and mix well using a sturdy wooden spoon.

Stir in the mincemeat and pecans mix until blended. Drop by rounded teaspoons onto the prepared cookie sheet.
We prefer small cookies so I use round balls of dough. Bake for 7 to 10 minutes or until light brown.

Cool on cookie sheets for four minutes, then finish cooling on wire racks or counter-top.

Store in an airtight container or freeze to retain freshness.
BROWNED BUTTER MAPLE GLAZE:
Place the powdered sugar in a medium bowl.
In a small saucepan, melt butter over medium high heat. Cook the butter until it starts to lightly brown and smells “nutty”.

Pour the browned butter into the powdered sugar. Add the maple syrup and milk and mix with an electric mixer until smooth. Drizzle over cooled cookies.