MINCEMEAT POCKETS
1/3 cup dairy sour cream
1 beaten egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
3/4 cup margarine or butter
1 cup prepared mincemeat
1/2 cup finely chopped pecans
Powdered sugar
Stir together sour cream, egg, and vanilla in a small mixing bowl; set aside.
In a large mixing bowl stir together all-purpose flour, whole wheat flour, and sugar. Using a pastry blender, cut in the margarine or butter till mixture resembles coarse crumbs. Stir in egg mixture till mixed. Divide dough in half. Cover and chill about 3 hours or till dough is easy to handle.
Meanwhile, for filling, stir together mincemeat and pecans in a small mixing bowl; set aside.
WHEN READY TO BAKE:
Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. (Keep remaining dough chilled.) Cut dough into rounds using a 2 1/2-inch round cookie cutter. Place about 1/2 inch apart on an ungreased cookie sheet. Spoon about 1 teaspoon of the filling in the center of each round. Fold the rounds in half over the filling. Using the tines of a fork, press edges together to seal, dipping fork in flour occasionally.
Bake in a 350 degree F oven for 12 to 14 minutes or till bottoms are lightly browned. Remove cookies from cookie sheet and cool on a wire rack. Sprinkle with powdered sugar. Store cookies in the freezer.
Makes about 48
Source: Christmas Cookies, Better Homes and Gardens Special Interest Publications, December 1993
1/3 cup dairy sour cream
1 beaten egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
3/4 cup margarine or butter
1 cup prepared mincemeat
1/2 cup finely chopped pecans
Powdered sugar
Stir together sour cream, egg, and vanilla in a small mixing bowl; set aside.
In a large mixing bowl stir together all-purpose flour, whole wheat flour, and sugar. Using a pastry blender, cut in the margarine or butter till mixture resembles coarse crumbs. Stir in egg mixture till mixed. Divide dough in half. Cover and chill about 3 hours or till dough is easy to handle.
Meanwhile, for filling, stir together mincemeat and pecans in a small mixing bowl; set aside.
WHEN READY TO BAKE:
Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. (Keep remaining dough chilled.) Cut dough into rounds using a 2 1/2-inch round cookie cutter. Place about 1/2 inch apart on an ungreased cookie sheet. Spoon about 1 teaspoon of the filling in the center of each round. Fold the rounds in half over the filling. Using the tines of a fork, press edges together to seal, dipping fork in flour occasionally.
Bake in a 350 degree F oven for 12 to 14 minutes or till bottoms are lightly browned. Remove cookies from cookie sheet and cool on a wire rack. Sprinkle with powdered sugar. Store cookies in the freezer.
Makes about 48
Source: Christmas Cookies, Better Homes and Gardens Special Interest Publications, December 1993
MsgID: 3148970
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Christmas Cookie Recipe Swap
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Christmas Cookie Recipe Swap
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Christmas Cookie Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Mincemeat Pockets |
Betsy at Recipelink.com | |
3 | Recipe: The Perfect Man (C&H Sugar Gingerbread Man Cookies) |
Betsy at Recipelink.com | |
4 | Recipe: Double-Frosted Chocolate Sandwich Cookies (chocolate covered Oreos) |
Betsy at Recipelink.com | |
5 | Recipe(tried): Oreo Truffles |
kim Minnesota | |
6 | Recipe(tried): Italian Toto Cookies |
Chiqui ,New Orleans | |
7 | Recipe(tried): Pecan Dutch Cookies |
Chiqui, New Orleans | |
8 | Recipe(tried): Grandma Elsa's Christmas Butter Cookies |
chiqui, New Orleans | |
9 | Recipe(tried): Cherry Chocolate Chippers |
chiqui, New Orleans | |
10 | Recipe(tried): Praline Thins |
chiqui, New Orleans |
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