Prep 30 mins
Cook 30 mins
These are cookies my grandmother used to make for Christmas every year. We always filled them with pre-made mincemeat or the filling in the recipe, but she has down two others in the recipe as well - ground raisins with cinnamon, cloves and sugar/orange juice/sweet wine, and almond paste with brown sugar and rum flavoring (meant to be sweet). Be creative with the frosting colors and sprinkles - that was the only part I was allowed to help with and we always tried to make them as "pretty" as possible.
- 3 1⁄2 cups pastry flour
- 1⁄2 cup flour
- 1⁄8 teaspoon salt (says a pinch)
- 1⁄2 cup shortening
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 1⁄3 cup sugar
- 1⁄2 cup water
- 2 tablespoons sugar
- 1⁄2 cup walnuts, finely chopped (pecans work too)
- 1⁄2 cup raisins, ground (in a food processor)
- 1 tablespoon water (optional)
- 1 cup powdered sugar, sifted (optional)
- 1⁄2 teaspoon vanilla (optional)
- Sift together flours and salt.
- Cut shortening into flour mixture.
- Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
- Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
- Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
- Place a tablespoonful of filling on one side of each circle.
- Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
- Prick the top of all assembled cookies with a fork to vent.
- Bake at 400F for 7-10 minutes, until just turning golden.
- Let cool.
- Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
My own mom used to make cookies like this, though I was always frustrated with her 'recipes' that called for a teacup of this & a smidgen of that! Still, she was a great cook! I followed your recipe right on down, although I didn't frost these little gems! They are absolutely some of the best tasting cookies I've ever had, & these were included in a huge neighborhood cookie exchange! I look forward to making these (using mincemeat) during the end-of-year holidays! Many thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]