Mincemeat Cookies With Coffee Icing

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!

• Ready In: 40 mins
• Yields: 8 dozen

Ingredients

• 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

1. Heat oven to 375°F Line 2 cookie sheets with parchment paper.
2. 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.
3. 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.
4. Meanwhile, for coffee frosting beat together confectioners sugar, coffee and melted butter in a large mixer bowl on medium speed until smooth.
5. Frost each cookie with about a teaspoon of icing. Top each cookie with 1 pecan half.