Mincemeat Cookies
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon fine sea salt
- 11 tablespoons (1 1/3 sticks) cold butter, cut into small chunks
- 1 cup walnuts or pecans
- 1/2 cup dried apricots or dates, chopped
- 1/2 cup raisins
- 1/2 cup shredded unsweetened coconut
- 1/3 cup all-fruit apricot preserves
- 2 tablespoons unsweetened applesauce
Preheat the oven to 375°F.
Put both flours and salt in a food processor and pulse to combine.
Add butter and pulse again, several times to blend butter and flour, until mixture resembles coarse crumbs.
Add cold water, 2 tablespoons at a time, until a ball of dough forms in the processor (about 6 tablespoons total).
Remove and let the dough stand for just a few minutes.
Divide in half and roll each half out into a rectangle, about 5 by 14 inches.
Place nuts in a food processor and pulse to coarsely chop them.
Add apricots, raisins, coconut, preserves and applesauce and pulse until finely chopped and blended.
Spread the mixture in an even layer on the rectangles of dough.
Roll up lengthwise into logs and place seam side down on a parchment-lined cookie sheet.
Bake until lightly browned, about 20 minutes. Cool for 20 minutes before carefully slicing, using a serrated knife.
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- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon fine sea salt
- 11 tablespoons (1 1/3 sticks) cold butter, cut into small chunks
- 1 cup walnuts or pecans
- 1/2 cup dried apricots or dates, chopped
- 1/2 cup raisins
- 1/2 cup shredded unsweetened coconut
- 1/3 cup all-fruit apricot preserves
- 2 tablespoons unsweetened applesauce