Traditional Mincemeat Cookies Food

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.

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

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

TRADITIONAL MINCEMEAT

Steps:

• Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

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.

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.

TRADITIONAL MINCEMEAT COOKIES

Steps:

• In a mixer slowly cream together softened butter, shortening, granulated sugar, packed dark brown sugar. Use the dough hook attachment if you have one for better results) Add to the mixer the three eggs (unbeaten), vanilla and continue creaming for a few seconds, then whip on high for 3 minutes. Stop mixer, add prepared mincemeat. (For best results add the mincemeat by hand so the fruit stays sort of whole and doesn't disintegrate from the beater the also add flour while mixing by hand) Sift together the all purpose flour, salt, baking soda, and cinnamon. Gradually add sifted flour mixture to creamed mixture in the mixer on low. Add chopped walnuts if desired. On a parchment lined cookie sheet, drop +/- 2 Tbsp of batter 2"-3" apart. Preheat oven to 375 - bake 10 minutes Cool Twenty Minutes. Best served the day after baking letting the spices set.

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.

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.

" TRADITIONAL" MINCEMEAT (FOR PIES)

Steps:

• Chop the boiled calves' tongues (or boiled stew beef) very finely.
• Add the sugar, raisins, currents and citron; mix together well.
• Chop apples finely (do not mash) and add to the meat.
• Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
• Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
• Put the mixture into a large crock with a lid.
• Place a clean cloth over the top of the crock and put the lid on.
• Place crock in a cool place for 3 weeks.
• Add more salt and spices at this time, if needed.
• Let stand at least 4 weeks before using.
• Mincemeat may be canned by water bath method.
• If using it for pie filling, bake between double crusts.