Ingredients35 m servings
- In a large mixing bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.
- For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.
ReviewsRead all reviews 19
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 wonderf...
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 t...
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!
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...
these were amazing, everyone loved them, even people who had never had mincemeat before.
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 ki...