Mincemeat Icebox Cookies

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 45
• 2/3 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1 cup mincemeat
• 1 (4 ounce) jar maraschino cherries, drained, rinsed, chopped
• 3 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees f.
• 2 with electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
• 3 add egg & almond extract, beating well.
• 4 add mincemeat & cherries, & blend well.
• 5 in medium bowl, whisk together flour, baking powder & salt.
• 6 add flour mixture to liquid mixture, beating well.
• 7 stir in pecans, then cover & chill dough 2 hours.
• 8 when dough has cooled, shape into two 6" to 8" logs.
• 9 wrap logs in wax paper & freeze until firm.
• 10 when frozen, slice dough into 1/4" slices, & place on ungreased baking sheets.
• 11 bake 12-14 minutes, or until lightly browned.
• 12 remove cookies to wire rack to cool completely.
• 13 note: if you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!