Mincemeat cookies? Really? ohh…no, thanks. I don’t really like mincemeat. “You’ll like these,” Erin Merrill said as she nudged the plate across the table a few inches. I resisted for a while. Erin looked from me to the cookies and back again several times, nudging them now and then. “They’re gooood.” Erin’s convincing, and as mom to my favorite little guy, she’s kind of hard to resist.
She was right. These cookies are fantastic. There isn’t a lot of mincemeat in this filled cookie so it’s a great recipe for someone who thinks they don’t like mincemeat cookies, or isn’t crazy about mincemeat but doesn’t hate it, to enjoy the cookies. The cookie recipe is Erin’s. The mincemeat recipe is my Mum’s.
Mincemeat was made back in the day when refrigeration wasn’t as easy as opening a door on an appliance. Spices were used as a preservative. Mum used basic measurements. The main ingredients are in pounds, the spices in tablespoons. If you want to use a bowl for the measuring container use the same bowl, and adjust the spices to suit the amount of main ingredients.
I store these cookies in the refrigerator because they’re filling so the batch lasts a while. I like to either warm them in the microwave for 10 seconds or leave them on the counter until the reach room temperature.
Erin writes a blog called …and a strong cup of coffee. What’s it like to hunt from a woman’s point of view? She shares her experiences from learning with her dad to now hunting with Dad and her husband. Erin recommended me for the spot as co-host of On The Fire, and she’s a great friend, outdoorswoman, and financial supporter of this blog. And seriously, she makes excellent mincemeat cookies.
Mincemeat Cookie Recipe - it's not just for pies
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup confectioners sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp sea salt
- 3 cups all purpose flour
- 5 pounds Apples Peeled if you'd like, and chopped
- 2 pounds venison or beef cooked and shredded
- 2 pounds currants
- 1 pound seedless raisins
- 1 pound golden raisins
- 2 1/2 pounds Brown Sugar
- 1 cup molasses
- 2 tablespoon cinnamon
- 1 tablespoon allspice
- 1 tablespoon salt
- 1 tablespoon nutmeg
- 1 quart Apple Cider
- In a mixer, combined butter, vanilla and both sugars until creamy. Mix in egg and salt. Add 1 cup of flour at a time, making sure it is well combined. The dough will be firm. Cover the bowl and refrigerate for 30 minutes. Place dough on a well-floured surface. Let warm about 5 minutes or until it can easily be molded without cracking. Roll dough out to 1/4" thick. Use a cookie cutter to cut dough. Place 1 tablespoon of mincemeat filling in the center of half of the cookies. Use the remaining rounds to cover the cookie and press edges together. Lightly whip one egg white. Using a brush, coat the top and seam of each cookie with the egg white. Cut small hole in the top of each cookie. Bake at 350° for 20 minutes.
- Mix all ingredients together. Cook over low to medium heat until apples are tender but not mushy. If necessary, add more cider. Allow to cool enough to use immediately or store in the refrigerator until use.