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Cream Cheese Mincemeat Cookies

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Ingredients
  Butter/Margarine 1⁄2 Pound (Null)
  Cream cheese/Null 8 Ounce (1 Large Package)
  Powdered sugar/Null 2 Cup (32 tbs) (Null)
  All purpose flour/Null 3 Cup (48 tbs) (Null)
  Prepared mincemeat/Null 3⁄4 Cup (12 tbs) (Null)
  Grated lemon peel/Null 1 Teaspoon (Null)
Directions

In a food processor or with a mixer, whirl or beat butter, cream cheese, and 1/2 cup sugar until smoothly blended.
Thoroughly mix in 3 cups flour.
Cover and chill dough until firm enough to handle, about 1 hour.
On a floured board, roll half the dough (keep remainder cold) 1/8 inch thick.
Cut into 2 1/2-inch rounds with a floured cutter; place rounds slightly apart on 2 ungreased 12- by 15-inch baking sheets.
Reroll scraps and cut.
Combine mincemeat and peel; drop 1/2 teaspoon of mixture in center of each round.
Fold each round over filling and press edges to seal.
Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.
Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well.
Cool on racks.
Repeat to use remaining dough and filling.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Cheese

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