Mini Mincemeat Pie Cookies With Rum Recipes
OLD-FASHIONED MINCEMEAT COOKIES
Shh! Don't reveal the secret ingredient in this tender, chewy, old-time cookie until after they take a taste. This recipe will win over even those who think they don't like mincemeat.-Lucie Fitzgerald, Spring Hill, Florida.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in mincemeat. Cover and refrigerate for 2 hours. , Roll dough into 1-in. balls; dip into egg white and remaining sugar. Place sugar side up 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.
Nutrition Facts :
MINCEMEAT COOKIES II
This recipe was handed down to me by my Great-Grandmother.
Provided by Michelle
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cream together brown sugar and shortening.
- Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
- Drop onto cookie sheet and bake 7 - 10 minutes.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 49.3 g, Cholesterol 10.3 mg, Fat 12.7 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 215.4 mg, Sugar 30 g
MINI MINCEMEAT PIE COOKIES WITH RUM
I've never had homemade mincemeat, so that may be a different taste, but really like the jarred mincemeat pie filling! It's awfully sweet, though, so I like to add one granny smith apple and a little rum! :D ;) This recipe makes cute little mini "pies" and everyone always asks what's in them? They are always surprised to know!...
Provided by Kelly Williams
Categories Fruit Desserts
Time 40m
Number Of Ingredients 7
Steps:
- 1. In small bowl, mix together the pie filling, apple and rum. Roll pie pastry on lightly floured surface to 1/8 inch thickness. Using floured cutter, cut into 4-inch diameter rounds. Re-work scraps of pastry once. Combine egg and water; mix well. Place 1 ounce (1 tablespoon) filling in center of one round. Brush edges with egg wash. top with another round. Seal edges with a fork. Place on parchment paper-lined baking sheet. Repeat with remaining rounds. Brush top of cookies with egg mixture. Cut slit in top to allow steam to escape during baking. Sprinkle lightly with sugar. Bake in preheated 400 degree oven 10 to 12 minutes or until light golden. Remove from baking sheet and let cool completely on wire racks.
- 2. *If using store-bought pie pastry, you may need to roll each sheet thinner to have enough. They make them too thick anyways. Homemade is best, though.
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MINI MINCE PIES - SPRINKLE BAKES
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- Place all of the ingredients in a large Dutch oven, except for 2 tablespoons rum and 2 tablespoons brandy. Bring to a boil over medium-high heat. Simmer the mincemeat stirring often for about 30 minutes. At the end of 30 minutes, the liquid should almost be completely evaporated. Remove from the heat and stir in the 2 tablespoons each of rum and brandy. Let the mincemeat cool completely and then transfer to a covered container and place in the refrigerator. Let it stand overnight before using in the pie recipe. Mincemeat can be made ahead and stored in the refrigerator for up to a month.
- Place the flour, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.
- Preheat the oven to 400°F. Roll the dough on a lightly floured work surface using a floured rolling pin. Cut 7-inch rounds from the dough and fit the rounds inside the pie tins. Fill each pie with mincemeat. Gather the dough and re-roll to 1/4-inch thickness. Use a lattice cutter to cut the pastry, dust the pastry intermittently with flour so that the lattice design doesn’t stick together. Cut a piece of pastry to fit the top of each pie, using a bench scraper or spatula to lift the lattice top onto the pie. Press the top edge of the lattice crusts down onto the pies and cut away the excess. Brush pies with egg wash. Bake the pies for 12-15 minutes, or until the pastry turns golden brown. Let pies cool before serving.
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