Mincemeat Turnovers

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READY IN: 40mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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