Recipe by Graymare47 # 252632
I tried this recipe for the first time this year after finding it in DDJ. It was a big hit. The mincemeat keeps the cookies moist. The coffee icing is a wonderful combination with the mincemeat flavor!
Top Review by Sydney Mike
I admit I tagged this recipe because of the mincemeat, NOT for the coffee! However, I did use a mildly brewed coffee (don't even know if that's how to phrase it!), & frosted HALF the cookies for my coffee-loving other half, & I admit even the frosted ones were good ~ The unfrosted ones were GREAT, though! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup shortening (I used butter)
- 1 1⁄2 cups granulated sugar
- 3 large eggs
- 1 1⁄3 cups prepared mincemeat
- 1 lb confectioners' sugar
- 3 tablespoons cold brewed coffee
- 1⁄2 cup butter, melted
- 96 pecan halves, toasted
Directions See How It's Made
- Heat oven to 375°F Line 2 cookie sheets with parchment paper.
- For dough, whisk together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemenat until well mixed.
- Drop dough by measured tablespoons onto prepared cookie sheets, 2 inches apart. Bake 10 - 12 minutes, until golden brown. Cool cookies on cookie sheets for 1 minute. Transer cookies to wire racks and cool completely.
- Meanwhile, for coffee frosting beat together confectioners sugar, coffee and melted butter in a large mixer bowl on medium speed until smooth.
- Frost each cookie with about a teaspoon of icing. Top each cookie with 1 pecan half.