These Look great. Would make a wonderful breakfast cookie!...especially at this moment.
I see rendered "leaf lard", which I have to admit I am not familiar with. I hope to have some time between Christmas and New Years to try them.
Mincemeat Cookies ~ The Old Fashioned WayPrep: 10 min Cook: 12 min Servings: 48by Amos Miller101 recipes>
I have always loved mincemeat - pie with vanilla ice cream or cookies and cocoa. This is how we make them, except here I will substitute Borden's Nonesuch Mincemeat, or Robertson's (preferred) in a jar instead of homemade mincemeat. You can substitute your favorite shortening (vegetable works great) while I will use rendered leaf lard. This is a superb mid-winter cookie, and has lots of nutrition and energy because mincemeat is loaded with minced apples and raisins and great spices. A real treat after skiing, snowmobiling or just hiking through the snowy woods.
- 3-1/4 C all purpose flour (GF works fine in this recipe)
- 1 C shortening (I use rendered leaf lard - vegetable works fine)
- 1-1/2 C sugar (I use turbinado)
- 3 large eggs
- 1-1/2 C mincemeat
- 1 C chopped walnuts
- 1 tsp baking soda
- 1/2 tsp sea salt
- Pre-heat the oven to 400^
- Either lightly grease a couple of cookie sheets or precut sheets of parchment paper to fit the pans (smooth side up)
- In a bowl, whisk to combine the flour, salt and baking soda
- In a second bowl, cream the shortening, slowly adding the sugar, and beat until the mixture is creamy
- Add the 3 eggs, beating to combine well
- Add the mincemeat, and combine
- Add the chopped nuts, and combine
- Slowly add the flour, incorporating with a flex spatula, until all the flour is well incorporated
- Using a teaspoon, drop the spoonfuls about 2 inches apart, filling each sheet
- Bake for 12 minutes
- Cool the cookies down (I like to slide the parchment paper to a rack for 15 or 20 minutes so he cookies can firm up before I rack them to dry a bit)
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