The recipe
Old-Fashioned Mincemeat Drop Cookies
Mincemeat Cookies are soft, old-fashioned drop cookies built around prepared mincemeat, with a simple shortening-and-sugar dough.
The source keeps the method spare: sift the dry ingredients, cream the shortening with sugar and eggs, stir in the mincemeat, then drop the dough by teaspoon and bake.
Why it matters
Why This One Is Worth Bringing Back
Mincemeat Cookies have the kind of unmistakably old-fashioned holiday identity that makes a community-cookbook recipe worth preserving. This version is especially straightforward, using prepared mincemeat as the defining flavor in a simple drop-cookie dough.
There are no extra spices, frostings or modern additions in the source. The recipe depends on the mincemeat itself for its fruit-and-spice character.
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Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Mix the dry ingredients first
The source begins by sifting the flour, baking soda and salt together.
Cream before adding the mincemeat
Shortening, sugar and eggs are beaten until fluffy before the mincemeat is stirred in.
Use the source bake range
Drop by teaspoon onto a greased baking sheet and bake at 350°F for 12 to 15 minutes.
Recipe card
The Preserved Recipe
Mincemeat Cookies
Ingredients
- 3¼ c. sifted flour
- 1 c. shortening
- 1⅓ c. mincemeat
- ½ tsp. salt
- 1½ c. sugar
- 1 tsp. baking soda
- 3 eggs
Instructions
- Sift the flour, baking soda and salt together.
- Cream the shortening, sugar and eggs until fluffy. Stir in the mincemeat.
- Gradually add the flour mixture, mixing well.
- Drop by teaspoon onto a greased baking sheet. Bake at 350°F for 12 to 15 minutes.
Notes
From the archive
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