Mincemeat Icebox Cookies
photo by katew
- Ready In:
- 29mins
- Ingredients:
- 11
- Serves:
-
45
ingredients
- 157.80 ml butter, softened
- 118.29 ml granulated sugar
- 59.14 ml brown sugar
- 1 egg
- 2.46 ml almond extract
- 236.59 ml mincemeat
- 113.39 g jar maraschino cherries, drained, rinsed, chopped
- 788.55 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml salt
- 236.59 ml pecans, chopped
directions
- Preheat oven to 350 degrees F.
- With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
- Add egg & almond extract, beating well.
- Add mincemeat & cherries, & blend well.
- In medium bowl, whisk together flour, baking powder & salt.
- Add flour mixture to liquid mixture, beating well.
- Stir in pecans, then cover & chill dough 2 hours.
- When dough has cooled, shape into two 6" to 8" logs.
- Wrap logs in wax paper & freeze until firm.
- When frozen, slice dough into 1/4" slices, & place on ungreased baking sheets.
- Bake 12-14 minutes, or until lightly browned.
- Remove cookies to wire rack to cool completely.
- NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!
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