I cut this recipe from a 1992 Sunset magazine. When I finally got around to making them in 1997 I made a note on the recipe that using bittersweet chocolate for the filling instead of mincemeat might be even better. Hmmmm...

CREAM CHEESE MINCEMEAT COOKIES

1 cup 1/2 lb.) butter or margarine
1 (8-oz.) package cream cheese
2 cups powdered sugar
About 3 cups flour
3/4 cup prepared mincemeat
1 teaspoon lemon peel

In a food processor or with a mixer whirl or beat butter, cream cheese, and 1/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) 1/8-inch thick. Cut into 2 1/2–inch rounds with a floured cutter; place rounds slightly apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Preheat oven to 375 degrees F.

Combine mincemeat and peel; drop 1/2 teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake until golden, 18 to 20 minutes. If using 1 oven, switch pan positions after 10 minutes. Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling.

Serve, or store airtight up to 2 days or freeze.

Makes about 5 dozen.