You will need about 1 1/2 cups (12 ounces) prepared mincemeat for this recipe. Note that the dough is rolled thinner here than for regular sugar cookies.
PREP:1 hour 30 minutes
- 1 cup Unsalted Butter, Softened
- 2/3 cups Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
DIRECTIONS:Cream together until light and fluffy:
Whisk together and add:
All Purpose Flour
Stir just until ingredients are well blended; do not over mix. Chill dough thoroughly, at least an hour, before rolling. Preheat oven to 350 degrees. Roll half of the dough out on a lightly floured counter to 1/8 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Brush lightly with water, then place a generous tablespoon of mincemeat on each cookie. Roll and cut the remaining dough and place the cut cookies on the filling, pressing it down lightly. With your fingertips, press around the edges of the cookies to seal. With a paring knife, cut a couple of slits in the top cookies to allow steam to escape. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
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