My Recipe Box

Treasure Cookies

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Yields about 3 dozen 2-1/2-inch cookies.

  • by Elaine Khosrova from Fine Cooking
    Issue 54

  • 8-1/2 oz. (1-3/4 cups) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 6 oz. (3/4 cup) unsalted butter, slightly softened
  • 3/4 cup plus 2 Tbs. granulated sugar
  • 2 large eggs
  • 9-oz. package condensed mincemeat, crumbled

Heat the oven to 350°F. Lightly grease your cookie sheets or cover them with parchment. In a medium bowl, mix the flour, baking soda, and salt. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl. Add the flour mixture and beat until just combined. Add the crumbled mincemeat and beat until the dough is well mixed and has darkened slightly.

Drop the dough by the heaping tablespoonful about 2-inches apart onto the sheets. Bake until the cookies are very lightly browned, 10 to 12 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Photo: Scott Phillips

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