Mincemeat Icebox Cookies


  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1 cup Crosse & Blackwell® Mincemeat Filling & Topping
    or 1 cup Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
  • 1 (4 oz.) jar maraschino cherries, drained, rinsed and chopped
  • 3 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans


  1. BEAT butter in large bowl with electric mixer until creamy. Gradually add both sugars, beating well. Add egg and almond extract, beating well. Add mincemeat and cherries; blend well.
  2. COMBINE flour, baking powder and salt in medium bowl; add to liquid mixture, beating well. Stir in pecans. Cover and chill dough 2 hours.
  3. SHAPE dough into two 6 to 8-inch logs. Wrap logs in wax paper and freeze until firm (about 2 hours).
  4. HEAT oven to 350°F. Slice frozen dough into 1/4-inch slices. Place on ungreased baking sheets. Bake 12 to 14 minutes or until lightly browned. Remove cookies to wire rack to cool completely.
  5. Crumble these delicious cookies and press on the bottom of a springform pan for a quick and easy pie or cheesecake crust.
Mincemeat Icebox Cookies

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