Mincemeat Cookies

5 from 1 vote

This recipe for Mincemeat Cookies with a Lemon Drizzle is a lovely alternative to Mince Pies. Spice them up with Lebkutchen or your favourite spices and you have a lovely treat at Christmas

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: British

Keyword: Lebkuchen Spice, Mincemeat

Servings:

Calories: 174kcal

Author: Lynn

Equipment

1 x baking tray
Baking Parchment

Ingredients

75 grams icing sugar sieved
150 grams unsalted butter at room temperature
½ teaspoon ground Lebkuchen spice
225 grams plain flour sieved
zest of half a Lemon or half and orange
75 g Mincemeat Sweet Jarred Mincemeat

Water icing drizzle

50 g icing sugar sieved
1 - 2 teaspoons lemon juice

Metric - US Customary

Instructions

Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with baking parchment.
Cream the butter, and sieved icing sugar together until smooth and well combined.
75 grams icing sugar , 150 grams unsalted butter
Add the flour, Lebkutchen spice and Lemon or Orange Zest.
½ teaspoon ground Lebkuchen spice, 225 grams plain flour , zest of half a Lemon
Mix until well combined. Depending on your mixer, and how cold your kitchen is, you may develop a crumb texture. This is not a problem.
Using the warmth of your hands, bring the whole mixture together until you have a smooth firm dough. This could take a couple of minutes.
Shape the dough into walnut sized pieces. Make a hollow in the centre of each ball of cookie dough.
Place each one onto the prepared baking sheet with a little space between each one to allow them to spread a little. Fill each one with about half a teaspoon of sweet jarred Mincemeat. Do not overfill.
75 g Mincemeat
Press down each ball of dough a little. Make a thumbprint or hollow in the centre and fill with sweet jarred Mincemeat. Do not over fill.
Bake in the centre of the oven for 15 - 20 mins. Or until baked with a slight golden colour. They will spread a little. Once baked, leave them to cool completely.
While the cookies are in the oven, make the Lemon Drizzle icing. Mix the icing sugar with about 1 - 2 teaspoons of lemon juice until you have a thick runny consistency. Place the icing in a piping back and when the cookies have cooled completely, pipe across each biscuit in a zig zag fashion.
50 g icing sugar , 1 - 2 teaspoons lemon juice
Once the lemon icing is set, the cookies are ready to eat.

Notes

Storage

Room Temperature - These easy Mincemeat cookies will keep for several days in an airtight container.

Fridge: You could make the dough ahead of time and keep it well wrapped in the fridge for a couple of days until you are ready to bake.

Freezer: The cookie dough will freeze well, in portions if you can, in a suitable airtight container.

Baker's Tips

Tip 1 - Using this Mincemeat Cookie Recipe I managed to make 15 cookies, feel free to make large ones if you wish, remembering to add a minute or two extra baking time.

Tip 2 - Don't overfill the cookies with mincemeat.

Tip 3 - If you’re particular about making each Mincemeat Cookie the same size, weigh the whole dough then divide it into equal portions.

Nutrition