Mincemeat Icebox Cookies

Mincemeat Icebox Cookies

Prep Time 15 min
Cook Time 15 Min
Servings 30
Difficulty Easy

Ingredients

  • 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

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

    Crumble these delicious cookies and press on the bottom of a springform pan for a quick and easy pie or cheesecake crust.

  • Step 3

    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 4

    SHAPE dough into two 6 to 8-inch logs. Wrap logs in wax paper and freeze until firm (about 2 hours).

  • Step 5

    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.

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