Mincemeat Cookies Food

MINCEMEAT COOKIES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cream together brown sugar and shortening.
• Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
• Drop onto cookie sheet and bake 7 - 10 minutes.

MINCEMEAT COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Beat the butter with both types of sugar and the salt. Beat in the egg, vanilla extract and mincemeat. Stir in the flour and bicarbonate of soda, then chill for 20 mins.
• Scoop tablespoons of the mixture onto two lined baking sheets, leaving a bit of space between each so they can spread. Bake for 10-12 mins, or until the cookies are just firm around the edges but still soft in the middle - they will firm up as they cool. Transfer to a wire rack and leave to cool.

MINCEMEAT DROP COOKIES

Steps:

• Cream shortening and sugar until light and fluffy; add egg and beat well.
• Add mincemeat, mixing well.
• Combine flour, soda, and salt; mix well, and stir into creamed mixture.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake at 350 degrees F.
• for 18 to 20 minutes.

MINCEMEAT COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Grease a baking sheet. Drop by tablespoon onto baking sheet. Bake 15 mins.

MINCE PIE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar until very light and fluffy, then beat in the egg and vanilla. Stir in the mincemeat until combined, then the flour, bicarb, cinnamon, chocolate and ¼ tsp salt.
• Scoop tablespoons of the mixture onto the sheets, leaving space between each for spreading. Bake for 10-12 mins, or until firm at the edges but soft in the middle - they will firm up a little as they cool. Leave to cool on the sheets slightly before eating warm, or transfer to a wire rack and leave to cool completely.

MINCEMEAT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In large bowl, beat shortening and sugar until fluffy.
• Add eggs; beat well.
• Stir together dry ingredients; gradually ad to shortening mixture.
• Mix well.
• Stir in mincemeat.
• Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets.
• Bake 8-10 minutes or until lightly browned. Cool.
• Frost if desired.

MARY BERRY'S MINCEMEAT LOAF CAKES

Steps:

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

MINCEMEAT COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream shortening, sugar and eggs together, then beat in vanilla. Sift the flour, salt and baking soda together, and add to shortening mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well. Drop by teaspoonfuls on the cookie sheet.
• Bake 8 to 10 minutes until light brown.

HOMEMADE MINCEMEAT RECIPE

Steps:

• In a large pan, melt butter.
• Add water, fruits, sugar, spices, and alcohol.
• Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
• The mince is ready when the majority of the liquid has boiled out.
• Let the mince cool completely and then transfer and store in an airtight container.
• The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
• The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.

TRADITIONAL MINCEMEAT RECIPE

Steps:

• In a large bowl add all of the above ingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.
• The next day add the contents of the bowl to a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until the liquid reduces and thickens slightly. This is a saucy recipe, don't cook off all of the liquid (see video for consistency).
• Store the mincemeat in sterilized jars in a cupboard for up to 1 year. Use in my Homemade Mince pies recipe.

MINCEMEAT LOAF

Steps:

• Beat the eggs, sugar and butter together.
• Stir in the milk and mincemeat.
• Combine the next 4 ingredients together and whisk.
• Pour it all at once into the liquid ingredients and stir completely. Pour into a well greased loaf pan.
• Bake at 350 degree for 50-60 minutes, until the loaf tests done.
• Remove and cool for 10 minutes, then remove the loaf from the pan and continue cooling on a wire cooling rack.
• Combine glaze ingredients and drizzle over the loaf once it's completely cooled.

SOFT MINCEMEAT COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar. Beat in eggs and mincemeat. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts if desired. , Drop by tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MINCEMEAT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.

BEST TRADITIONAL MINCEMEAT

Steps:

• Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
• Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
• Makes about 1 quart. Feel free to double, triple, etc, as needed.
• Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
• Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

THE BEST MINCEMEAT COOKIES (PRIZE COOKIES)

Steps:

• 1. PRE HEAT OVEN TO 375F. IN LARGE MIXER BOWL, BEAT SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, BEAT WELL. STIR TOGETHER DRY INGREDIENTS: GRADUALLY ADD TO SHORTENING MIXTURE. MIX WELL. STIR IN MINCEMEAT. DROP BY ROUNDED TEASPOONFULS, 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. *** NOTE DO NOT OVER COOK THEY WILL GET TO DRY.. THEY ARE TO BE MOIST.. THIS IS A CAKE LIKE COOKIE

MINCEMEAT ICEBOX COOKIES

Steps:

• 1. BEAT butter in large bowl with electric mixer until creamy. Gradually add both sugars, beating well. Add egg and almond extract, beating well. Add mincemeat and cherries; blend well.
• 1. Crumble these delicious cookies and press on the bottom of a springform pan for a quick and easy pie or cheesecake crust.
• 2. COMBINE flour, baking powder and salt in medium bowl; add to liquid mixture, beating well. Stir in pecans. Cover and chill dough 2 hours.
• 3. SHAPE dough into two 6 to 8-inch logs. Wrap logs in wax paper and freeze until firm (about 2 hours).
• 4. HEAT oven to 350°F. Slice frozen dough into 1/4-inch slices. Place on ungreased baking sheets. Bake 12 to 14 minutes or until lightly browned. Remove cookies to wire rack to cool completely.

OLD FASHIONED MINCEMEAT FILLED COOKIES

Steps:

• GETTING READY 1. In a medium sized bowl, combine flour, salt and baking powder and mix well. 2. Sieve this flour mixture and keep aside. 3. In a large glass bowl, combine butter, sugar, eggs and lemon peel. Using a electric beater, beat till mixture turns fluffy and light. 4. Add flour, little by little, and gently fold till all the flour has gone into the mixture. 5. Using a rubber spatula, shape the prepared mixture into a ball of dough and cover well with foil or wax paper. 6. Refrigerate for 4 to 5 hours or overnight. MAKING 7. In a medium sized bowl, combine walnuts, lemon juice and mincemeat. Mix well and keep aside. 8. Grease baking trays using butter. 9. In a small bowl, combine egg yolk and water and mix well to prepare egg wash. Keep aside. 10. Preheat oven to 187.5C (375F). 11. Remove refrigerated dough and divide into 4 equal parts. 12. Keeping aside one portion of dough, refrigerate rest remaining 3 till required to be rolled out. 13. Dust working surface with flour, place the dough and roll 1/8 inch thick. 14. Using 2 ½ inch size cookie cutters, cut various shapes like heart shape, round shape, scallop shape, diamond shape etc. 15. Carefully place on greased baking trays, keeping them at 1 inch distance from each other. You may use a wooden spatula to transfer them from the working surface to the trays. 16. Over each cookie, place 1 teaspoon of mincemeat mixture and cover with other cookie. 17. Dust a fork with flour and use to seal edges of cookies. 18. Using a pastry brush, apply egg wash on each cookie top. 19. Sprinkle granulated sugar on top and bake for 12 minutes or till light brown in colour. 20. Once baked, keep aside to cool. SERVING 21. Serve plain, frosted or with a glass of warm milk. They can also be served chilled. TIPS You can place them in zip lock bags and deep freeze. When you want to serve, remove them from zip lock bags and allow to stand for an hour at room temperature before serving.