Mincemeat Shortbread Cookies
.
Yield
36 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 9 | ounces |
mincemeat
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
cream of tartar
|
|
| 355 | ml |
powdered sugar
|
|
| 260.1 | ml/g |
mincemeat
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine flour, soda, and cream of tartar.
In a large bowl, beat butter and sugar until fluffy. Add egg.
Stir in vanilla and crumbled mincemeat.
Add dry ingredients.
Mix well-batter will be stiff.
Roll into 1¼ inch balls.
Place on ungreased cookie sheet, flatten slightly.
Bake 10 to 12 minutes or until lightly brown.
Make about 36 cookies.
Cover with a glaze of confectioners sugar, milk and vanilla while still warm.
