Pear Mincemeat Cookies
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Half and half||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Prepared pear mincemeat||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||2 Tablespoon|
Cream shortening; gradually add 1 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add half-and-half and vanilla, beating well.
Combine flour, salt, and baking soda.
Add to creamed mixture, stirring well.
Cover dough and chill for at least 1 hour.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cookie cutter.
Place half the cookies on a greased cookie sheet; spoon 1 teaspoon mincemeat onto center of each.
Top with remaining cookies; press edges together with a fork.
Combine egg yolk and water; brush tops of cookies with egg yolk mixture or with melted butter, if desired.
Bake at 375Â° for 12 to 15 minutes.