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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.
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.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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