Pear Mincemeat Cookies Recipe
Summary
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Half and Half | 2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1/2 cup prepared pear mincemeat | ||
| Egg yolk | 1 , beaten | |
| 2 tablespoons water (optional) Melted butter or margarine (optional) | ||
Directions
Cream shortening; gradually add 1 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add half-and-half and vanilla, beating well.
Combine flour, salt, and baking soda.
Add to creamed mixture, stirring well.
Cover dough and chill for at least 1 hour.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cookie cutter.
Place half the cookies on a greased cookie sheet; spoon 1 teaspoon mincemeat onto center of each.
Top with remaining cookies; press edges together with a fork.
Combine egg yolk and water; brush tops of cookies with egg yolk mixture or with melted butter, if desired.
Bake at 375° for 12 to 15 minutes.
Add eggs, one at a time, beating well after each addition.
Add half-and-half and vanilla, beating well.
Combine flour, salt, and baking soda.
Add to creamed mixture, stirring well.
Cover dough and chill for at least 1 hour.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cookie cutter.
Place half the cookies on a greased cookie sheet; spoon 1 teaspoon mincemeat onto center of each.
Top with remaining cookies; press edges together with a fork.
Combine egg yolk and water; brush tops of cookies with egg yolk mixture or with melted butter, if desired.
Bake at 375° for 12 to 15 minutes.
Chef
