Mincemeat Cookies–An Awesome Misnomer

8 Dec

You are reading the words of a free woman– another quarter of NP school is in my rear view and now it’s just an easy ride into the season of 10 million Christmas cookies in preparation for the GANZA. I’ve been whipping up cookie dough like it’s my job this week, including some old favorites (these highbrow gingerbread cookies and Greece’s most valuable contribution to civilization) as well as some Kefi cookie collective newbies, like today’s not-totally-appropriately named mincemeat cookie.

A friend I run with told me about these Polish cookies that “taste like Christmas in each bite” and that traditionally contained meat but are now just a wonderful collection of fat and fruit. Um, yes please. Back in ye olde days beef lard (or chunks!) apparently seemed like something we needed in cookies–for the record, if I ever go back to eating meat again, I’m starting with beef cookies. From what I can tell, when people today say “mincemeat,” they mean “jarred jam-like substance comprised of dried fruits, spices, and liquor.” Most recipes I found called for the store-bought kind, but since you literally just throw stuff in a sauce pan and let it simmer, I figured I would make my own.

I found a vegetarian version and doctored it up (original here), then added it to a recipe for the cookie itself (original here). They aren’t the prettiest cookies–y’all already know I’m here for palate-pleasing, not presentation–but MrKef was ALL about them, and my test tray disappeared faster than I could take a halfway decent picture (#parforthecourse).

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I managed to get one bite in before he could eat them all, and was pleasantly surprised to find that I had, in fact, bitten into Christmas. They’re slightly crunchy on the outside and ever-so-slightly cakey on the inside–the perfect drop cookie, if you ask me. Add to the equation that they are super-easy to make and you get a big endorsement from me on this one.

Mincemeat Cookies

Ingredients

–For the Mincemeat

  • 4 TBS butter
  • 1 c apple juice
  • 1 c raisin
  • 1/2 c dried currant (which from what I could tell were just raisins, but who am I to mince words with mincemeat ingredients? Har har)
  • 5 oz  dried berries/cherries mix (I found a Safeway brand, sub with just dried cherries)
  • 1/2 c Craisins (I used the 50% less sugar ones, you do you)
  • Zest and juice of one lemon
  • Zest of 1 lime
  • Juice of 1 lime + 1/8 c MORE lime juice
  • 1/4c Godiva liquor
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2-4 TBS rum (optional)

For the Cookie

  • 1/2 c softened unsalted butter
  • 1/2 c softened vegetable shortening
  • 1 c sugar
  • 1/2 c packed dark brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1.5 c prepared mincemeat
  • 3.25 c all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon

Assembly

  1. To make the mincemeat, put all ingredients in a medium saucepan. Bring to boil, stirring frequently. Reduce to simmer and cook down for about 30 minutes, stirring frequently, until most of the liquid has evaporated. Remove from heat and stir in 2-4 TBS rum (optional–but I surely did it.) Allow to cool completely, before baking cookie dough–even better if you can let it sit overnight.
  2. To make the cookies– Preheat oven to 375. Using an electric mixer (with dough hook attachment if you have it), cream together the butter, shortening, and both sugars. Add eggs and vanilla, beat for about 3 minutes. Add the mincemeat by hand, mixing with rubber spatula until mincemeat is distributed pretty evenly throughout the batter.
  3. In a separate bowl, sift together flour, salt, and spices. Add one third of the flour to the batter, mix by hand until just combine. Repeat twice more until all the flour is gone.
  4. Drop about 2 TBS of batter onto a parchment- or silicon-lined cookie sheet, keeping 2-3 inches between cookies so they can spread out and become wonderful. Bake for 10-11 minutes, until just golden brown. Cool for at least 20 minutes before serving, even better if served the next day.

2 Responses to “Mincemeat Cookies–An Awesome Misnomer”

  1. StephJ December 8, 2016 at 9:13 am #

    Great post! Very yummy, can’t wait to try them out.

    I would like to invite you to take part in the Festive Feelings Blog Party happening this Saturday! https://scaleitsimple.com/2016/12/02/your-invite-festive-feelings-blog-party/

    Hope you can pop by! Cheers!

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