Thumbprint Mincemeat Cookies
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) cookiesServings: 8 people
Ingredients
- ½ c (1 stick) salted butter, softened
- ¼ c brown sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- 1 c unbleached all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 2 tablespoon sugar (to coat the cookie dough)
- ⅓ c mincemeat (for topping)
Instructions
- 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 tablespoon 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 teaspoon 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.