mincemeat recipe, mincemeat cookie recipe, venison mincemeat
Print Pin

Mincemeat Cookie Recipe - it's not just for pies

Course Dessert
Cuisine Cookies
Author Robin Follette


  • 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.