Christmas is all over and it’s now new year, I can’t believe how quickly the year went by. I did however make these cookies last year but only posting them up now. This may come in use for people who are trying to use up any jars they brought or if you brought some bargain priced mincemeat.
These cookies were just an adjustment to a cookie recipe I found and I just added the mincemeat so I wasn’t sure how these would turn out. They did turn out ok but I thought they were not the the softer hard version of a cookie and more cake like then biscuit like. This maybe as I added some milk to loosen the mixture and combine everything so I wouldn’t do that again.
- 85g - softened cubed unsalted butter
- 3/4 cup - light brown sugar
- 1/4 cup - white sugar
- 1 - large egg
- 2 tsp - vanilla extract
- 2 cups - plain flour
- 2 tsp - cornflour
- 1 tsp - baking soda
- pinch of salt
- 1 1/2 cup - mincemeat
- 1. In a bowl combine the butter, sugars, egg, vanilla, and beat on medium-high speed for about 5 minutes if using a stand mixture or if using a hand mixer for at least 7 minutes until light and fluffy.
- 2. Scrape down the sides of the bowl, and add the flour, cornflour, baking soda, optional salt, and mix until just combined, about 1 minute.
- 3. Add the mincemeat and fold in by hand until just combined.
- 4. Line a baking tray with baking paper and using a medium 2-inch cookie scoop or if you don't it use a heaped tablespoon to form cookies. Place the moulds on the tray at least 2 inches apart usually 8 cookies per sheet then refrigerate for at least 2 hours.
- 5. Preheat oven to 175°C allow the cookies to come to room temp and bake for 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Check on the cookies as ovens vary however remember they will firm when they cool.