This recipe was given to me by Joan Dalburg, one of my mom’s friends. It’s a recipe my mom used to make when I was young and the story goes my mom used to make her own mincemeat! You can also find mincemeat in a jar around the holidays. I double this recipe to make use of the mincemeat while I have it. The glaze makes these really special.
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/3 cup softened butter
1/3 cup brown sugar, packed
1/2 cup mincemeat
1 tablespoon sour cream or buttermilk
Mix dry ingredients. Add nuts and set aside. Cream butter and sugar. Add egg. Combine mixtures. Add mincemeat and sour cream or buttermilk. Mix by hand. Drop by teaspoon onto ungreased cookie sheet, forming mounds. Bake at 400 degrees 10-12 minutes. Spread with glaze while warm.
Mix 1 1/2 cup confectioners sugar, dash of salt, 1 teaspoon vanilla, 2 tablespoons melted butter, and 2 tablespoon cream. Stir briskly to smooth paste. Enjoy!
Sweet Notes: I found baking these cookies for 10 minutes was enough time.
Credit: Dean Evans