Copyright © 2014 The FOURnet Information Network. All rights reserved.

THE BEST MINCEMEAT COOKIES; CIRCA
1940'S
 
Full bodied, simply scrumptious cookie! This is a long time family tradition in our home starting with my great aunt back in the '30's. Back then, the cookies were made with homemade, home-canned mincemeat. The actual "meat" originally was venison.

This cookie was great to send with the hunters who planned to be out in the field for hours and sometimes days. It was loaded with lots of much needed protein, sugars and fruit. The men depended on it to help keep up their energy.

Today the cookies are still made for the hunters, but more often are made around Thanksgiving and Christmas.

There is nothing better on a cold frosty day...these cookies and a big cup of hot chocolate!

3/4 cup butter-flavored shortening (do not use real butter)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 9-oz. package Borden's None-Such Mincemeat (do not use mincemeat from jar)
1/4 cup milk
3 1/2 cups all purpose flour (do not sift; do not use self-rising)
1 tsp. baking soda
1/2 tsp. salt
1 cup finely chopped walnuts

Thoroughly cream shortening and sugars; add eggs, one at a time, beating well after each. Add milk. Crumble mincemeat (leaving a few little chunks); add to the creamed mixture as well as the chopped walnuts.

Sift together dry ingredients in a smaller bowl then stir into creamed mixture. Drop by rounded tablespoon onto very lightly greased cookie sheet.

Bake in a preheated 350F oven for about 15 minutes.

Makes approximately 3 dozen.

Enjoy!

Submitted by: Jan Gourley
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 1
Dec 17, 1:47 PM
Jacki Byrd (Arkansas) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood