I prefer mincemeat cookies to the more traditional and intense mincemeat pie. My great-aunt used to make mincemeat cookies every year and I loved them. Mincemeat is mostly apples, nuts and raisins with a bunch of good spices; it contains very little meat (and some brands are vegan, despite the name).
I thought I’d lost the recipe for my great-aunt’s mincemeat cookies and then just yesterday I found it tucked inside the front cover of my mom’s 1937 Fannie Farmer cookbook. So I immediately went out and got a jar of mincemeat. These cookies are every bit as good as I remember and boat friendly.
If you can get mincemeat (if you’re in Mexico or the Caribbean it’s hard; don’t know about other places), this is a very boat-friendly recipe. It uses oil, so it’s easy to make by hand. And the cookies are very moist and keep very well — they’ll last a week or more if kept in an airtight container.
- 1/2 cup canola or vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups mincemeat (a 28-ounce jar has a little over 2 cups; I use it all)
- 2-1/2 cups flour
- 4 teaspoons baking powder
- Preheat oven to 400 degrees F. (205 C.)and grease a cookie sheet.
- Put all ingredients in a medium to large bowl and mix thoroughly. Dough is quite moist.
- Drop dough by tablespoons onto cookie sheet.
- Bake each sheet about 10 minutes until the edges of the cookies are brown as in the photo. You don’t want to overbake them, but if the edges aren’t just barely brown the centers will be raw.
- When done, let cookies sit on the cookie sheet just for a minute to firm up before using a spatula to move them to a plate or cooling rack.
- Let cookie sheet cool before putting next batch on or they’ll spread out too much.