Cream Cheese Mincemeat Cookies Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Package cream cheese | 1 Large | |
| Powdered sugar | 2 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Mincemeat | 3/4 Cup (16 tbs), prepared | |
| Lemon peel | 1 Teaspoon, grated |
Directions
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.
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 in a 375° oven 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.
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.
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 in a 375° oven 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.
Chef
