Total Time
40mins
Prep 20 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Combine flour, granulated sugar and salt in large bowl; set aside.
  2. Cut butter into 1-inch chunks.
  3. Add butter and shortening to flour mixture.
  4. Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
  5. Drizzle buttermilk over top; toss just until mixture comes together to form ball.
  6. Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
  7. Knead about 8 times.
  8. Divide dough in half; press each half into 1/2-inch-thick disc.
  9. Wrap in plastic wrap and refrigerate at least 30 minutes.
  10. Preheat oven to 350°F.
  11. Lightly grease cookie sheets; set aside.
  12. Let dough rest at room temperature 10 minutes.
  13. Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
  14. Cut into 24 (3-inch) squares.
  15. Place heaping 1/2 teaspoon mincemeat in center of each square.
  16. Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
  17. Place 2 inches apart on prepared cookie sheets.
  18. Repeat with remaining dough.
  19. Bake 20 minutes or until lightly browned.
  20. Remove cookies or wire racks; cool completely.
  21. Sprinkle pastries lightly with powdered sugar, if desired.

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