…and you will like them, even if you think you don’t like mincemeat.
I have been making them for decades, and I have yet to find anyone who doesn’t like them, except for those odd people who don’t like raisins in their cookies, but I won’t talk about them.
You may dislike mincemeat pie, and abhor mincemeat tarts, but these are different. This is not a pure-mouthful-of-mincemeat experience. The mincemeat is stirred into the batter, creating a soft, tender, subtly spicy cookie.
And if you do like mincemeat, you will still like these too.
- 2 c. flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 c. butter
- 2/3 c. brown sugar
- 2 eggs
- 1 cup mincemeat
- 1 c. coarsely chopped pecans
- 1 recipe orange glaze (see below)
- pecan halves
- Preheat oven to 375.
- Cream the butter with the sugar until fluffy.
- Beat in the spices, salt, and baking powder.
- Beat in the eggs and mincemeat.
- Stir in the flour.
- Drop dough by heaping teaspoonfuls onto a parchment lined baking sheet.
- Bake for 8 to 10 minutes, until tops of cookies are dry and set.
- Remove from oven and drizzle with orange glaze while still warm.
- Top each cookie with a pecan half before glaze sets.
- 2 3/4 cups confectioner’s sugar
- 2 T. orange zest
- 3 T. orange juice
- Stir together until smooth. Glaze should be fairly thick.