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Mincemeat Cookies

By: Betty Jorsvick

"You can taste the spirit of Christmases past in these chewy old-fashioned cookies with their sweet caramel frosting. One batch makes 9 dozen cookies that freeze well for the holidays!"

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 54 servings

Ingredients

1 cup butter, softened
1 1/2 cups sugar
3 eggs
3 1/4 cups prepared mincemeat pie filling
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1 1/2 cups packed brown sugar
3/4 cup butter, cubed
1 cup confectioners' sugar
6 tablespoons half-and-half cream
1 teaspoon rum extract
108 pecan halves

Directions

In a large mixing bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.
For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.