festive-mincemeat-pastries

Festive Mincemeat Pastries

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  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h
Heide F
Recipe by  Heide F

“Tender butter cookies filled with mincemeat, in a cornucopia shape.”

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Ingredients

Adjust Servings

Original recipe yields 48 servings

Directions

  1. In a mixing bowl, beat butter and cream cheese with an electric mixer until combined, about 30 seconds; beat in the confectioners' sugar until the mixture is light and fluffy, about 2 minutes. In a bowl, whisk the flour with salt, and stir the flour mixture into the butter mixture to make an even, smooth dough. Cover the dough, and chill in refrigerator for at least 3 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. Roll the dough on a well-floured work surface to a thickness of about 1/8 inch. Cut the dough into rounds with a 3-inch round cookie or biscuit cutter. Place the cookies onto the prepared baking sheet. Mix the mincemeat and rum in a bowl, and spoon about 1 teaspoon of the filling into the middle of a cookie. Bring together 2 adjacent edges of the cookie into a triangle shape, and pinch the cookie closed to partially cover the filling and make a cornucopia or bell shape.
  4. Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to wire racks to finish cooling.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Mincemeat Crumb Bars

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