Cream cheese mincemeat cookies.
In a food processor or with a mixer, whirl or beat butter, cream cheese, and 1/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.
On a floured board, roll half the dough (keep remainder cold) 1/8 inch thick. Cut into 2 1/2-inch rounds with a floured cutter; place rounds slightly apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.
Combine mincemeat and peel; drop 1/2 teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.
Bake in a 375|degrees~ oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes. Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.
Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat.); 11 g carbo.; 53 mg sodium; 12 mg chol.
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|Title Annotation:||Sunset's Kitchen Cabinet; recipe|
|Date:||Dec 1, 1992|
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