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Cream Cheese Mincemeat Cookies Recipe
|Butter/Margarine||1⁄2 Pound (Null)|
|Cream cheese/Null||8 Ounce (1 Large Package)|
|Powdered sugar/Null||2 Cup (32 tbs) (Null)|
|All purpose flour/Null||3 Cup (48 tbs) (Null)|
|Prepared mincemeat/Null||3⁄4 Cup (12 tbs) (Null)|
|Grated lemon peel/Null||1 Teaspoon (Null)|
Serving size: Complete recipe
Calories 5236 Calories from Fat 2607
% Daily Value*
Total Fat 296 g455.5%
Saturated Fat 172.7 g863.7%
Trans Fat 0 g
Cholesterol 887.9 mg
Sodium 917.4 mg38.2%
Total Carbohydrates 546 g182.1%
Dietary Fiber 10.7 g42.6%
Sugars 250.3 g
Protein 98 g196.9%
Vitamin A 170.8% Vitamin C 10.7%
Calcium 34% Iron 101.9%
*Based on a 2000 Calorie diet
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.