Mincemeat Icebox Cookies
Ingredients
- 2/3 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 tsp. almond extract
- 1 cup Crosse & Blackwell® Mincemeat Filling & Topping
- 1 cup Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
- 1 (4 oz.) jar maraschino cherries
- 3 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup chopped pecans
Directions
- Step 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.
- Step 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.
- Step 3
SHAPE dough into two 6 to 8-inch logs. Wrap logs in wax paper and freeze until firm (about 2 hours).
- Step 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.
- Step 5
Crumble these delicious cookies and press on the bottom of a springform pan for a quick and easy pie or cheesecake crust.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet