A tell-tale sign it’s Christmas at our house is the making of Mincemeat cookies. I grew up with these Christmas cookies, but not everyone (outside family) likes them. Actually, mincemeat sounds rather gross to me, but made into cookies they disappear quickly.
Mincemeat is a mixture of minced apples, raisins, spices, currants, and sometimes minced meat (which, if it is in the jar, you can’t taste it), that is usually made into pies. Never tasted mincemeat pie (and don’t care to, thank you!). It is NOT like fruit cake. It is a cake-like spice cookie with little chunks of apples and raisins, and a little sweetness. Mincemeat is only available during the Christmas season, and one jar makes two batches. Recipe is on the jar.
Try it! You might like it!
1 c. shortening
1-1/2 cups granulated sugar
3 cups unsifted all purpose flour
1 tsp. baking soda
½ tsp. salt
1-1/3 cups (1/2 of a 28 oz. jar) None Such Mince Meat
Preheat oven to 375F. In large mixing bowl, cream together shortening and sugar. Add eggs, beating until smooth. Combine dry ingredients; gradually add to creamed mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake 8-10 minutes or until lightly browned and no longer glossy in center. Makes about 6-1/2 dozen.
Note: In my usual style, I mix all the dry ingredients first, cut in the shortening, and then mix in the eggs and mincemeat. They turn out the same as following the official directions! (watch over-browning around the edges)
Another Note: there are two types of mincemeat: apples and raisins, and brandy and rum. There's a little red oval label on the lower right side of the regular label that tells you which is which. We always buy the apples and raisins type.