I made a batch of my in house taste testers favourite mincemeat tarts for the holidays. I always end up with some mincemeat left over and never know what to do with it.
I remembered seeing this old recipe of my grandma Clarke’s for mincemeat cookies, so I dug it out and whipped up a batch.
They are soft and cakey and full of flavour. Even if you don’t like mincemeat you will love these cookies!
What you need,
1 cup butter, softened
1½ cup granulated sugar
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 1/3 cup mincemeat
Heat the oven to 375 degrees. Line a baking sheet with a silpat mats.
In a large bowl cream the butter and sugar until light and fluffy. Add in the eggs one at a time until well incorporated.
Add in the flour, baking soda, salt and cinnamon. Stir until just combined.
Fold in the mincemeat.
Drop by the tablespoonful onto the prepared baking sheet.
Bake for 8-10 minutes, just until the edges are browned the centre is just set, don’t over bake.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Store in an airtight container for a week or you can freeze them between wax paper for up to a month.
These cookies just taste like Christmas.
They aren’t much to look at but they sure are tasty‼
Recipe from my Grandma Clarke