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Mincemeat Thumbprint Cookies


Spice up your holiday season by using California Raisins to turn an old tradition into a new one with this receipt for Mincemeat Thumbprint Cookies


Recipe By Jenelle Lesmeister
Course: Cusine: Difficulty:

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 large sweet apples, peeled, cored and diced

  2. 1 large orange, zested, peeled and diced

  3. 1 c raisins

  4. 1/3 c dark brown sugar

  5. 1/8 c lemon juice

  6. 1/4 tsp cinnamon

  7. 1/4 tsp nutmeg

  8. 1/4 tsp allspice

  9. ½ c Grande Marnier

  10. 1 cup unsalted butter softened

  11. 2/3 cup granulated sugar, plus 3 tablespoons for rolling the cookies

  12. 2 large egg yolks room temperature

  13. 1 teaspoon pure vanilla extract

  14. 1/4 teaspoon salt

  15. 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled

DIRECTION

  1. In a medium saucepan, mix diced apples, orange zest, diced orange fruit, and remaining ingredients except the brandy. Stir and simmer over medium heat, stirring occasionally for 30 minutes.<br>Remove the mixture from the heat and stir in the brandy.*<br>Place the mixture in an air-tight container and store in the refrigerator for at least 2 weeks before using, to let the flavors meld.<br>This will keep in the fridge 2-3 months.

  2. COOKIE DIRECTIONS

    Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.<br>In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.<br>Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.<br>Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of mincemeat into the indentation in each one.<br>Bake at 350°F (177°C) for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

NOTES

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