½ cup butter or margarine, softened
1 cup sugar
½ cup milk
1 teaspoon vanilla
½ teaspoon salt
3 ½ cups all-purpose flour
3 teaspoons baking powder
1. Beat butter, sugar, milk, egg, vanilla, and salt. Stir in flour and baking powder. Shape into ball; cover. Refrigerate at least 4 hours.
2. Make Mincemeat Filling. Heat oven to 375 F. Roll one-fourth of the dough 1/16 inch thick on lightly floured cloth covered board. Cut into 2 ½-inch circles. Cut 1/2-inch designs or circles out of centers of half the large circles with aspic cutters. Place whole circles on greased baking sheet. Spread about 1 tablespoon filling on circles; top with remaining circles. Press edges together with a fork. Bake just until edges begin to brown, 10 to 12 minutes. Cool on wire racks.
Makes about 4 dozen
1 ½ cup prepared mincemeat (Nonesuch brand is good)
1 large apple, pared, finely chopped
TIP: Mincemeat-Filled cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months.
Sphere magazine, December 1974, p. 62
This cooki sounds great. I love mincemeat!
Hi everyone, welcome to forum!
it sound delicious, I think I will try this one:tree:
My wife makes something similar. They are so good.
Can you buy mincemeat filling at the store in Croatia?
Originally Posted by *Snowflake*
Here's a recipe for homemade mincemeat(I haven't tried this):
2 large Golden Delicious apples, peeled and grated
1 -12 ounce (1 1/2 cups) (340 grams) can frozen apple juice concentrate, thawed
1 cup (85 grams) dried apples, chopped
3/4 cup (120 grams) dark raisins
3/4 cup (120 grams) golden raisins
3/4 cup (90 grams) dried currants
3/4 cup (105 grams) dried cranberries
2/3 cup (120 grams) mixed candied peel
1/3 cup (60 grams) candied lemon peel
1/2 cup (105 grams) dark brown sugar
1/2 cup (120 ml) dark rum
1/2 cup (120 ml) brandy or cognac
4 tablespoons (57 grams) unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 25 - 30 minutes, or until the liquid is almost evaporated. Transfer the mincemeat to a large bowl and let it cool completely. Cover with plastic wrap and place in the refrigerator, at least overnight, or up to a month. Note: If storing longer than a week, stir in a little rum or brandy (about 1/4 cup (60 ml)) every week.
Makes about 6 cups of Mincemeat.
Rodgers, Rick. 'Christmas 101'. William Morrow. New York: 1999.
Read more: http://www.joyofbaking.com/HomemadeMincemeat.html
I am not really sure, maybe something similar:elf1:
Thanks for recipe:elf3:
WHOA! We have pre-made mincemeat in a jar here, but I bet a homemade recipe would be WAY better.
There was one year when I couldn't find any pre-made mincemeat, so I made it myself without a recipe. I think I came pretty close - no currents or cranberries though!
this sounds delicious! I wonder if they would work in different shapes like stars or christmas trees or gingerbread men? :elf3: