1/2 lb. butter, softened
1 (8 oz.) cream cheese, softened
3 c. sifted flour
2 tbsp. sugar
1/2 tsp. salt
1 c. mincemeat

Combine butter and cream cheese in large mixer bowl. Blend well. Combine flour, sugar and salt. Add gradually to butter and cream cheese mixture, blending thoroughly. Chill dough for several hours.

Divide dough into 4 parts, on a floured board, roll out one part of dough at a time to 1/8 inch thick. Cut with 3 inch floured round cookie cutter. Place half the rounds on a greased cookie sheet. Spoon a teaspoon or so of mincemeat into center of each round. Brush edges of cookie lightly with water. Top with another round of dough. Seal edges by pressing together with a floured fork. Repeat with rest of dough.

Bake 15 minutes or until lightly browned. Cool on wire rack. Makes about 3 dozen yummy cookies. This is a lot of trouble but worth every minute of it.

I am going to try making a double crust for mincemeat pie or however far the crust goes - maybe 2 pies, will make a lattice crust if necessary when I get time. I think this would be exquisite and much quicker than making a bunch of little ones. I am an experimenter and this sounds perfect to experiment with.