Vintage Mincemeat Cookies
Based on the None Such mincemeat recipe, these vintage cookies are a yummy addition to your holiday cookie platter.
Servings: 60 cookies
Ingredients
- 1 c. Vegetable shortening (room temperature)
- 1 1/2 c. Granulated sugar
- 3 large Eggs
- 3 c. All-purpose flour, unsifted
- 1 tsp. Baking soda
- 1/2 tsp. Kosher salt
- 1 1/3 c. None Such brand mincemeat (jarred version, not boxed)
Glaze
- 1 1/2 c. Powdered sugar
- 1/4 c. Fresh lemon or orange juice
- 1 tsp. Lemon or orange zest
Instructions
- Heat oven to 375 degrees. Coat a baking sheet with vegetable spray; set aside until ready to use.
- Cream shortening and sugar until light and fluffy.
- Add eggs, one at a time, until each is well-incorporated.
- Combine flour, baking soda and salt in a bowl, then gradually spoon into creamed mixture.
- Stir in mincemeat. Drop batter onto baking sheet using a rounded teaspoon (*see note), 2" apart. You should fit 12 on each sheet.
- Bake 8-10 minutes, until nicely browned. Cool on a rack, then glaze (optional).
Glaze (optional)
- Whisk powdered sugar, juice and zest in a small bowl then drizzle or spoon over each cookie. Store remaining cookies in refrigerator or a sealed container.
Notes
*If you'd like to make less cookies or speed up the process, use a rounded tablespoon of batter for each cookie. You may want to press the dough down with a fork (dipped in water) in order to flatten them out a bit so they're not so dome-shaped.