Cream Cheese Mincemeat Cookies
|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)|
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.