Mincemeat Cookies and Vanilla Cream Glaze

## Book Reference

Lake Eden's Cookbook

Preheat oven to 375 degrees F., rack in the middle position.

* 1 and 1/2 cups mincemeat *(I used Crosse & Blackwell Mincemeat Filling & Topping)*
* 3 cups all-purpose flour *(pack it down in the cup when you measure it)*
* 4 to 5 dozen walnut halves OR 3/4 cup Vanilla Cream Glaze *(glaze recipe follows the cookie recipe)*

**Hannah's 1st Note:** *If you decide to use the Vanilla Cream Glaze instead of the half walnuts on top of your cookies, make the glaze first. If you want to decorate your cookies with the half-walnuts instead of the glaze, read on...*

**Hannah's 2nd Note:** *Unless you have a strong stirring arm, use an electric mixer to make this cookie dough*.

### Directions:

1. Place the sugar in the bowl of an electric mixer.
2. Place the butter, which must be softened to room temperature, on top of the sugar.
3. Turn the mixer to LOW and mix for one minute. Gradually increase the speed of the mixer, scraping down the sides of the bowl frequently and beating for one minute at each level, until you arrive at the highest speed.
4. Beat at the highest speed for at least 2 minutes or until the resulting mixture is very light and fluffy.
5. Turn the mixer down to LOW and add the eggs, one at a time, mixing after each addition. Then add the salt. When that's mixed in, add the baking soda and mix until it's incorporated.
6. Measure out a cup and a half of mincemeat. Turn the mixer on LOW speed and add the mincemeat to your bowl.
7. Add the flour in one-cup increments, mixing after each addition. Shut off the mixer and scrape down the sides of the bowl. Give the mixture a final stir by hand. *(The resulting cookie dough should be fluffy, but not at all stiff like sugar cookie or chocolate chip cookie dough.)*
8. Line your cookie sheets with parchment paper. It's the easiest way to bake these cookies. If you don't have parchment paper and you really don't want to go out and get any, grease your cookie sheets heavily, or spray them thoroughly with Pam or another nonstick cooking spray.
9. Using a teaspoon *(not the measuring kind, but one from your silverware drawer)*, drop rounded teaspoons of cookie dough on your baking sheet, 12 to a standard-size sheet. If you are NOT going to glaze these cookies with Vanilla Cream Glaze *(recipe follows below)*, top each cookie with a half-walnut, pressing it down slightly.
10. Bake your Mincemeat Cookies at 375 degrees F., for 12 minutes. Take the cookies out of the oven and slide the cookie-laden parchment paper onto a wire rack to cool. *(If you used greased cookie sheets, you're going to have to let the cookies sit on the cookie sheets for 2 minutes and then remove them to a wire rack with a metal spatula.)*

**Yield**: Approximately 4 to 5 dozen tasty and attractive cookies.

## Vanilla Cream Glaze

### Ingredients:

* 1 Tablespoon vanilla extract
* 1/4 cup less 1 Tablespoon heavy (whipping) cream
* 3 cups powdered (confectioners') sugar

### Directions:

1. Place 1 Tablespoon vanilla extract into a quarter-cup measuring cup.
2. Fill the quarter-cup measuring cup with heavy cream and set it on the counter.
3. Measure 3 cups powdered sugar and place them in a small bowl. Do not pack it down in the cup when you measure it, but do level the top off with a table knife.
4. Whisk the vanilla and cream into the bowl with the powdered sugar until it's well blended.
5. Cover the glaze with plastic wrap and set it aside to wait for the cookies to be baked. Then brush the warm cookies with the glaze and let them cool completely.

**Hannah's 3rd Note**: *If there's any glaze left over, add a little more powdered sugar and mix it until it's of frosting consistency. Let the kids spread it on graham crackers or soda crackers (salt side down) for a special treat.*

**Yield**: Approximately 3/4 cup glaze.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.