Recipe: Mincemeat Pockets

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