Mincemeat Thumbprint Cookies

Before you start: 

Refrigerating the dough for the specified time is a critical step in this recipe.  Failure to do so will result in cookies that spread too much and the indentation will disappear. 

Mincemeat is fairly easy to make, but you could certainly use a store bought version. 

I use a cookie scoop and level off with a knife to ensure consistent sizes every time.  You can find more about baking cookies here.

The ingredients: 

•1 cup (sticks) butter, softened

 •1 cup superfine sugar / 225g

 •1 egg

 •1 teaspoon vanilla

 •2 ½ cups flour / 315g

 •½ teaspoon salt

 •2 cups walnuts, finely chopped / 250g

 •1 cup mincemeat

The method:

1 .Sift flour and salt together in a bowl and set aside.

2. Mix butter and sugar in a mixer on medium speed until light and fluffy (about 2 min.)

3. Add egg and vanilla and mix until incorporated.

4. While mixer runs on lowest speed, gradually add flour and mix just until mixed in and dough ball forms.

5. Scrape down sides of bowl, cover with plastic wrap and refrigerate for at least one hour.

6. Preheat oven to 375°.

7. Using a small cookie scoop or a tablespoon to measure, roll dough into balls.

8. Roll the balls in chopped walnuts and place on parchment lined baking sheets at least 2 inches apart.

9. Using your thumb, make an indentation in the middle of the cookies.

10. Refrigerate for 20 minutes.

11. Bake for 15-20 minutes or until very lightly brown.

12. Place cookies on wire racks and press indentation again to set.

13. While still warm, drop a bit (about ¾ teaspoon) of mincemeat into the indentation you have created.

14. Allow cookies to cool completely.

15. Store in an airtight container.

As a bonus, I used the mincemeat to fill some tartlettes.  I simply used our basic NO FAIL pie crust.  I pre-baked it for 10 minutes and then filled it with mincemeat and baked for 30 more.  The topping is extra pie crust cut with a cookie cutter.  Very autumn!

Easy Mincemeat 

Before you start: 

Although it is called mincemeat, be sure not to chop the ingredients too fine.  The raisins should just be rough cut.  The only exception might be the citrus peel.  It can be diced a bit smaller. 

We made the citrus peel, but you can find it in most specialty supermarkets.  You'll find our method in an earlier post Passion Tea Lemonade Ice Cream. 

The citrus peel is made up of equal parts of lemon and orange peel slices. 

This filling will become tastier with a few days in the refrigerator.

The ingredients:

 •2 ½ cups diced apple (3 or 4 medium apples)

 •½ cup chopped raisins

 •½ cup chopped golden raisins

 •½ cup chopped dried cranberries or cherries

 •¼ cup dried currants

 •½ cup diced candied citrus peel

 •¼ cup brandy

 •¼ cup rum

 •¼ cup apple cider

 •2 tablespoons fresh lemon juice

 •3 tablespoons unsalted butter

 •1/3 cup dark brown sugar

 •½ teaspoon ground cinnamon

 •½ teaspoon ground nutmeg

 •¼ teaspoon ground allspice

 •¼ teaspoon ground cloves

The method:

1. Place all ingredients in a medium saucepan.  Cover and cook over medium heat for 15 minutes.

2. Remove lid and reduce heat to low to medium.  Cook for about 20 minutes or until liquid is gone.

3. Remove from heat to cool completely.

4. Store in an airtight container in the refrigerator.

http://todaysnest.typepad.com/todays-nest/2011/11/treat-of-the-week-mincemeat-thumbprint-cookies.html