Mincemeat Cookies - Master Cookbook Recipe # 347

Name: Mincemeat Cookies - Master Cookbook Recipe # 347
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4-5 dozen
Cuisine: Southern
Ingredients: 1 cup vegetable shortening; 1 1/2 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 1/2 cups mincemeat (jarred type, not the block); 1/2 tsp salt; 1 tsp baking soda; 3 1/4 cups all-purpose flour; (Optional: 2 tsp cream of tartar for crunchy cookies)

These traditional Southern Mincemeat Cookies are wonderfully soft and packed with the deep, spiced fruit flavors of classic mincemeat. A festive favorite, these cookies offer a nostalgic taste that is perfect for the holidays or any time you want a comforting, cake-like treat.

This is recipe #347 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 12 minTotal time: 27 min

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Ingredients

1 cup vegetable shortening
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups mincemeat (jarred type, not the block)
1/2 tsp salt
1 tsp baking soda
3 1/4 cups all-purpose flour
(Optional: 2 tsp cream of tartar for crunchy cookies)

Instructions

Cream Base: In a large mixing bowl, cream together the vegetable shortening and granulated sugar until smooth.
Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the jarred mincemeat, mixing well.
Incorporate Flour: Stir in 2 cups of the flour and blend. Add the baking soda, salt, and the remaining 1 1/4 cups of flour, mixing until just combined.
Form Cookies: Drop the dough by rounded teaspoons onto a prepared cookie sheet.
Bake: Bake at 400°F for 12 minutes.
Store or Save: These cookies are lovely served warm or at room temperature. The dough also handles being frozen or refrigerated very well if you want to bake them later!

Notes

Tammy’s Tips

These Mincemeat cookies are naturally soft. If you prefer a crunchy cookie instead, here is a great trick: add 2 teaspoons of cream of tartar to the batter at the same time you add the baking soda. You can actually use this little secret in other cookie recipes whenever you want a bit more crunch!