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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.
 The ULTIMATE fruit & nut winter cookie. Easy to make - easier to eat! |
 I use lard - you can use a vegetable shortening... |
 Add delicious mincemeat into the batter... |
 ...once the mincemeat is well combined, |
 add the chopped nuts... |
 ...combine well, then drop spoonfuls onto parchement paper or a lightly greased cookie sheet. |
 Old Glory & The Flag of Michigan |
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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.
Ингредиенты
- 3-1/4 C all purpose flour (GF works fine in this recipe)
- 1 C shortening (I use rendered leaf lard - vegetable works fine)
- 1-1/2 C sugar (I use turbinado)
- 3 large eggs
- 1-1/2 C mincemeat
- 1 C chopped walnuts
- 1 tsp baking soda
- 1/2 tsp sea salt
Инструкции
- Pre-heat the oven to 400^
- Either lightly grease a couple of cookie sheets or precut sheets of parchment paper to fit the pans (smooth side up)
- In a bowl, whisk to combine the flour, salt and baking soda
- In a second bowl, cream the shortening, slowly adding the sugar, and beat until the mixture is creamy
- Add the 3 eggs, beating to combine well
- Add the mincemeat, and combine
- Add the chopped nuts, and combine
- Slowly add the flour, incorporating with a flex spatula, until all the flour is well incorporated
- Using a teaspoon, drop the spoonfuls about 2 inches apart, filling each sheet
- Bake for 12 minutes
- 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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19 декабря 2022I'm looking for mincemeat recipe of the old school cuz I like to try new things and want to try the original mincemeat if you could send me one recipe I would be very grateful- 06 ноября 2012This 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.
06 января 2012I will look for it! Is the homemade version available on here from you? I'd love to try it homemade as well!- 06 января 2012Hi, 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...
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