Prep 15 mins
Cook 30 mins
Rich, complex, moist, and utterly fabulous, this easy bar cookie tastes much better on the second day. The powdered sugar is listed as optional, but elevates a good cookie to Hall of Fame greatness (If you freeze the cookies, don't top them with powdered sugar until you've thawed them again). My market no longer carries condensed mincement, but I have seen it on amazon.com. This cookie is a regular feature on my Christmas dessert table, and everyone loves it.
- 9 ounces condensed mincemeat
- 2 tablespoons Bourbon (optional)
- 3⁄4 cup water
- 1 cup flour
- 1 cup mixed candied fruit, chopped
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup chopped nuts
- 1 egg
- 14 ounces sweetened condensed milk
- powdered sugar (optional)
- Crumble mincemeat into large saucepan.
- Add water.
- Stir over medium heat until lumps are thoroughly broken and water is absorbed.
- Stir in fruits, nuts, milk, egg and bourbon.
- Mix flour with baking soda and salt and stir into fruit mixture until well blended.
- Spread into greased 13x9" pan.
- Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean.
- Cool on rack.
- Cut into 2x1" bars. Makes about 48.
- Store airtight in cool dry place.
- Keeps about 2 weeks. Sift with powdered sugar just before serving.
- Can be frozen.