Mincemeat Shortbread Cookies
Submitted by dambra719
Buttery shortbread cookies studded with spiced mincemeat and finished with sweet vanilla glaze. Festive holiday treats that taste like Christmas in every crumbly bite.
YIELD
36 servingsPREP
20 minCOOK
10 minREADY
30 minMincemeat transforms classic shortbread into something special, weaving ribbons of dried fruit, warm spices, and brandy-soaked richness through tender, buttery dough.
Roll into balls, flatten slightly, and bake until the edges turn pale gold.
While they’re still warm, drizzle with a simple powdered sugar glaze that sets into a sweet, crackly finish.
Kitchen Tips
- Crumble well: Break mincemeat into small pieces so it distributes evenly through the dough
- Don’t overbake: These should be lightly golden, not brown; they firm up as they cool
- Glaze timing: Apply glaze while cookies are warm so it soaks in slightly and creates that signature crackled look
- Storage: Keep in an airtight container for up to a week; flavors deepen over time
Variations
- Add ½ cup chopped walnuts or pecans for nutty crunch
- Swap vanilla glaze for orange glaze using orange juice and zest
- Press a whole candied cherry on top before baking for vintage holiday charm
Ingredients
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.
Comments
Where do you find dried mincemeat?