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Article: Cream cheese mincemeat cookies. (recipe) (Sunset's Kitchen Cabinet) (Column)
- Article from:
- Sunset
- Article date:
- December 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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1 cup (1/2 lb.) butter or margarine 1 large package (8 oz.) cream cheese 2 cups powdered sugar About 3 cups all-purpose flour 3/4 cup prepared mincemeat 1 teaspoon grated lemon peel
In a food processor or with a mixer, whirl or beat butter, cream cheese, and 1/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.
On a floured board, roll half the dough (keep remainder cold) 1/8 inch thick. Cut into 2 1/2-inch rounds with a floured cutter; place rounds slightly apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and ...