ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Mincemeat Filled Cookies

Yield 2 1/2 dozen


  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon grated orange rind
  • 1/2 teaspoon frozen orange juice concentrate, thawed
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • About 2/3 cup mincemeat

How to Make It

  1. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating until well blended. Stir in orange rind and juice.

  2. Sift together flour, baking powder, and salt in a medium mixing bowl; gradually add to orange mixture, stirring until well blended. Divide dough in half; cover and refrigerate 2 hours.

  3. Roll one half of dough to 1/4- inch thickness on a floured surface, keeping remaining half chilled until ready to use; cut into 3-inch squares. Place a heaping teaspoon of mincemeat in center of each square. Moisten edges with water; fold pastry in half. Press pastry edges firmly together with tines of a fork.

  4. Place on greased cookies sheets, and bake at 375° for 8 to 10 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely. Repeat procedure with remaining dough and mincemeat.

Oxmoor House Homestyle Recipes