Mincemeat Cookies ~ The Old Fashioned Way Recipe

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2 votes | 2213 views

I have always loved mincemeat - pie with vanilla ice cream or cookies and cocoa. This is how we make them, except here I will substitute Borden's Nonesuch Mincemeat, or Robertson's (preferred) in a jar instead of homemade mincemeat. You can substitute your favorite shortening (vegetable works great) while I will use rendered leaf lard.

This is a superb mid-winter cookie, and has lots of nutrition and energy because mincemeat is loaded with minced apples and raisins and great spices. A real treat after skiing, snowmobiling or just hiking through the snowy woods.

Prep time:
Cook time:
Servings: 48
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Ingredients

Cost per serving $0.14 view details

Directions

  1. Pre-heat the oven to 400^
  2. Either lightly grease a couple of cookie sheets or precut sheets of parchment paper to fit the pans (smooth side up)
  3. In a bowl, whisk to combine the flour, salt and baking soda
  4. In a second bowl, cream the shortening, slowly adding the sugar, and beat until the mixture is creamy
  5. Add the 3 eggs, beating to combine well
  6. Add the mincemeat, and combine
  7. Add the chopped nuts, and combine
  8. Slowly add the flour, incorporating with a flex spatula, until all the flour is well incorporated
  9. Using a teaspoon, drop the spoonfuls about 2 inches apart, filling each sheet
  10. Bake for 12 minutes
  11. Cool the cookies down (I like to slide the parchment paper to a rack for 15 or 20 minutes so he cookies can firm up before I rack them to dry a bit)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 23g
Recipe makes 48 servings
Calories 104  
Calories from Fat 47 45%
Total Fat 5.38g 7%
Saturated Fat 1.17g 5%
Trans Fat 1.43g  
Cholesterol 13mg 4%
Sodium 55mg 2%
Potassium 18mg 1%
Total Carbs 12.88g 3%
Dietary Fiber 0.3g 1%
Sugars 6.32g 4%
Protein 1.43g 2%
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Reviews

  • Jed Gibbons
    These Look great. Would make a wonderful breakfast cookie!...especially at this moment.
    I see rendered "leaf lard", which I have to admit I am not familiar with. I hope to have some time between Christmas and New Years to try them.
    1 reply
    • Amos Miller
      December 20, 2011
      Leaf lard is obtained from the area around the kidneys of the animal, and considered the 'best' quality lard. I use lard from the Mangalitsa (MON-go-leet-sa) breed of swine, which was created in 1833 by the Hungarian Royal Archduke Jozsef. Until around 1930, this was THE shortening use for quality baking. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed. Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid. In fact, this particular lard is 'healthier' than butter due to the low saturated fat content. Not too well known yet in the USA, this unique breed will grow in popularity. The meat is lean and well-marbled, and has a bit bolder flavor, reminds me somewhat of Italian boar. I use unsalted butter or this lard in anything I bake. Let me know if you want to acquire some.

    Comments

    • Mary Potter
      November 6, 2012
      This sounds terrific. I love mincemeat and am upset that it is only "acceptable" as pie during the Thanksgiving/Christmas holiday season. With this recipe I will be keeping my love of fruit, nuts, and spices going all year. Thank you.
      • Amos Miller
        January 6, 2012
        I will post a home-made recipe for mincemeat.
        • Patricia Stagich
          January 6, 2012
          I will look for it! Is the homemade version available on here from you? I'd love to try it homemade as well!
          • Amos Miller
            January 6, 2012
            Hi, Patricia - If you can get a big jar of Robertson's (British) mincemeat, you will totally love any pastry or baked treat you incorporate this into. A dollop in the center of a buttery cookie, a pie, tarts, cake - a great, sadly overlooked baker's treat. Please let me know what you end up doing. While there 'used to be' suet and actual bits (mince) of beef or venison in mincemeat, now the product is virtually all a great blend of fruits and spices. UInless, of course, you make your own... and I do have a recipe...
            • Patricia Stagich
              January 6, 2012
              I have yet to try mincemeat Amos. These sound delish!
              1 reply
              • Amos Miller
                January 6, 2012
                Hi, Patricia - If you can get a big jar of Robertson's (British) mincemeat, you will totally love any pastry or baked treat you incorporate this into. A dollop in the center of a buttery cookie, a pie, tarts, cake - a great, sadly overlooked baker's treat. Please let me know what you end up doing. While there 'used to be' suet and actual bits (mince) of beef or venison in mincemeat, now the product is virtually all a great blend of fruits and spices. UInless, of course, you make your own... and I do have a recipe...
                or Cancel
              • Nate
                December 20, 2011
                The recipe doesn't state when or if you add the mincemeat. Am I missing something???
                1 reply
                • Amos Miller
                  December 20, 2011
                  Thanks for the heads up, Nate! As shown in photo # 3, the mincemeat is added to the batter after the eggs and before the chopped nuts. Hope you will try the recipe & let me know how long the cookies last... best regards, Amos

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