Shh! Don't reveal the secret ingredient in this tender, chewy, old-time cookie until after they take a taste. This recipe will win over even those who think they don't like mincemeat.—Lucie Fitzgerald, Spring Hill, Florida.
- 1/2 cup butter, softened
- 1 cup sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 package (9 ounces) condensed mincemeat, cut into small pieces
- 1 egg white, lightly beaten
- 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. Yield: 4 dozen.
Originally published as Mincemeat Cookies in Taste of Home December/January 2007, p7
Reviews for Old-Fashioned Mincemeat Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 12, 2009
"Making them for the second time today. Love these cookies. I used canned mincemeat rather than condensed which wasn't available where I shopped."