You can taste the spirit of Christmases past in these chewy old-fashioned cookies with their sweet caramel frosting. One batch makes 9 dozen cookies that freeze well for the holidays!
Tried this recipe as part of my Christmas baking!! The cookies taste just like the ones my mother made when I was a child. I didn't make the frosting, as I prefer the plain cookie. It is wonderful. I would recommend this to anyone.
Read MoreTried this recipe as part of my Christmas baking!! The cookies taste just like the ones my mother made when I was a child. I didn't make the frosting, as I prefer the plain cookie. It is wonderful. I would recommend this to anyone.
I made these at Christmas and they were excellent! I was looking for something else to do with mincemeat other than putting it in the same old pie or tarts. And the frosting is awesome! I have to admit I left a lot in the pan and just ate it myself! Yummy!
Two things to enhance this FANTASTIC recipe that changed the way I view mincemeat. I skipped the cream for the frosting and went with real rum for the frosting. VERY GOOD!
These are a delicious and very cake-y cookie. My husband said they are just like a cookie that his polish Aunt Betty used to make-big compliment! I didn't frost them, he said they didn't need it, put I have some in the freezer for a party next week, and may add the frosting then! Thanks!
a very good cookie. i used a mincemeat that was brandy and rum flavored and it only added a hint to the cookies. very good and i will make it again!
these were amazing, everyone loved them, even people who had never had mincemeat before.
Reminds me of a recipe my mother used to make. Store in an air-tight container - they get better as they age.
Loved this cookie. I wanted to make something different and this was it. Not too sweet and I really think that being able to freeze them is really nice. My husband likes to have three or four kinds of cookies in the freezer so all he has to do is thaw and enjoy. This cookis is good not only for Christmas but all year long. I will make again. I followed the recipe as written and had complete success.
These are great cookies. I added 3 tablespoons of brandy to the mincemeat for a better flavor. Didn't use the frosting which I thought would be to over powering. I used 2 cups powdered sugar, 1 tablespoon brandy, 3 tablespoons milk or cream enough to make a glaze. Sprinkle with a little chopped pecans if desired.
Very good cookies. I used my own mincemeat and omitted the cinnamon called for in the recipe. My mincemeat already had plenty. Cookies are moist and delicious!
I never made a mincemeat cookie before and it came out great. I followed the recipe exactly the way you wrote it. I had planned to make the frosting, but when my husband tasted the plain cookie - he asked me to leave it without the frosting. He said it tasted exactly like his grandmother used to make Mincemeat Christmas Cookies (she was a great baker!)
Even for a novice baker like me, I did it! Wonderfully soft cookies and a sweet topping. I think he will like them. I try a different mince meat recipe each year, I will have to make this one again!
I made homemade mincemeat (with NO meat--just fresh and dried fruits, spices, and booze) to make a pie, but that only used half the batch. So I decided to try this recipe and take the cookies to a holiday swap. I followed the directions for the most part, though I added a teaspoon of vanilla to the dough, and also swapped out vanilla for the rum extract in the frosting, as the mincemeat was plenty boozy. The cookies are tender and cakey, and the frosting is very tasty. My only criticism was that I boiled the frosting for about seven minutes, but the finished product was grainy like a soft praline. Using a regular cookie scoop, I got exactly 70 cookies. That should be plenty for the cookie swap tomorrow, but I think I will call them fruitcake cookies, as "mincemeat" might scare people. Thanks for the excellent recipe!
I've never heard of mincemeat cookies before but I love mincemeat pie and thought I'd give these a try, so I can have something new in my repertoire for the holidays coming up. These are very good and so different than the usual thing! I didn't try the frosting- they seemed sweet enough without it, but I will with the next batch. Thanks!
I have tried this recipe and loved it! However I did not use the frosting that was called for in this recipe as it was too sweet, instead I used a rum glaze with the pecan on top and everyone who had tasted this cookie, absolutely loved it. It will definitely be added to my Holiday cookie recipes that I will be making soon!
I just spent the past several hours baking these and will freeze them until next week (Christmas). I made Alton Brown's mincemeat filling which turned out a little bitter. Does mincemeat usually taste bitter? I don't know because I've never had it before. The cookies are really more like minicakes, very puffy. I did not use the frosting but I am now considering it to counter the bitterness... we'll see. How well my family receives these will decide whether I make them again next year.
I don't like mincemeat - but made these cookies for my Dad, who loves it. Turns out the entire family loves them & they've become part of our Christmas Cookie Collection. Recipe makes approx 10 doz. I usually frost only half, as other reviewers have noted, they taste good with or without frosting.
