Thumbprint Mincemeat Cookies

Name: Thumbprint Mincemeat Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 people
Ingredients: ½ c (1 stick) butter; ¼ c brown sugar; 1 egg; ½ tsp vanilla extract; 1 c all-purpose flour; ¼ tsp salt; 1/8 tsp baking soda; 2 Tbsp sugar; 1/3 c mincemeat

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Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 people
Course
Dessert
Cuisine
British

Thumbprint Mincemeat Cookies

John House

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These Thumbprint Mincemeat Cookies use homemade fruit mincemeat to bring a fun new twist to your holiday cookie platter.Yield: 16-18 (1.5 inch) cookies

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Ingredients

Servings

½ c (1 stick) butter softened, salted
¼ c brown sugar
1 egg yolk
½ tsp vanilla extract pure
1 c all-purpose flour unbleached
¼ tsp salt
1/8 tsp baking soda
2 Tbsp sugar (to coat the cookie dough)
1/3 c mincemeat (for topping)

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Instructions

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Preheat your oven to 350F.
In a large bowl, cream together butter, brown sugar, egg yolk, and vanilla.
In a separate bowl, mix together flour, salt, and baking soda. Add to wet ingredients and mix until a smooth dough forms. (The dough may seem a bit dry at first, just keep mixing until everything is moistened and holds together nicely.)
Roll the dough into 1” balls.
Place 2 Tbsp white sugar into a small bowl and coat each ball of dough in sugar. Place the sugared dough balls 1” apart on an un-greased baking sheet.
Press your thumb into each ball to create an indent in the center of the cookies.
Bake for 10 minutes.
Remove the cookies from the oven and, while the cookies are still hot, top each cookie with approximately 1 tsp of mincemeat.
After the cookies have had 5-10 minutes to cool on the baking sheet, remove them from the baking sheet to cool completely on a wire rack. Once cool, store in an airtight container.