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Directions:
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Makes about 12
You will need about 1 1/2 cups (about 12 ounces) prepared mincemeat for this recipe. Note that the dough is rolled thinner here than for regular sugar cookies.
Cream together until light and fluffy:
1 Cup unsalted butter, softened
2/3 cup granulated sugar
Beat in:
1 egg
1 teapsoon vanilla extract
Whisk together and add:
2 1/2 cups all purpose flour
1/2 teaspoon salt
Stir just until ingredients are well blended; do not overmix. Chill dough thoroughly, at least an hour, before rolling. Preheat oven to 350 degrees. Roll half of the dough out on a lightly floured counter to 1/8 inch thickness and cut with your favorite Ann Clark cookie cutters, then tranfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Brush lightly with water, then place a generous tablespoon of mincemeat on each cookie. Roll and cut the remaining dough and place the cut cookies on the filling, pressing it down lightly. WIth your fingertips, press around the edges of the cookies to seal. With a paring knife, cut a couple of slits in the top cookies to allow steam to escape. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
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