Fruity Mincemeat Cookies

It's officially Christmas Eve and Santa preparations are well underway.

The tree is floating on a rather large cloud of presents, the stockings are hung and are all ready to fill with goodies.

And of course Santa will have some freshly baked cookies to munch on when he lands on our roof late tonight.


These cookies made the whole house smell like Christmas. Sweet, Spicy and Fruity.

I had some fruit mincemeat left over from making my  Mince Pie Cupcakes and i thought what better nibble to leave out for the jolly fella himself but some festive cookies.

The spices in these cookies are subtle and not at all overwhelming. With the lovely juicy fruits and a faint flavour of almond these really are my perfect yuletide treat.

The cookies themselves are lovely and crispy on the edges but still nice and chewy in the centre.

Now you can be really great and make your own mincemeat but I used shop bought and there's certainly nothing wrong with that. They still taste fabulous.

I hope you and your family have an amazing Christmas, as I'm sure me and my family will.

I'm not sure whether I shall post before the New Year but if I don't I'll wish you a Happy New Year aswell.

Ingredients:

225g / 1 Cup Butter
340g / 1 2/3 Cup Caster Sugar
85g / 1/3 Cup Soft Light Brown Sugar
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Egg + 1 Yolk
200g / 1 Cup Fruit Mincemeat (homemade or ready made)
1/2 Tsp Cinnamon
A pinch of Nutmeg
A pinch of Ginger
A pinch of Allspice
425g / 3 1/3 Cup Self-Raising Flour

Method:

Preheat your oven to 190c and line a couple of baking trays with baking parchment.

In a large mixing bowl beat together you butter and sugars and still light and fluffy.

Then beat in the vanilla and almond, followed the by the egg and the yolk.

Now stir in the fruit mincemeat and the spices.

Once they are well mixed add your flour a few tablespoons at a time.

Once fully incorporated place tablespoon full amounts of the cookie dough onto your baking trays, a good few centimeters away from one another as they do tend to spread a fair bit.

Bake for 10-12 minutes or until the edges are nice and golden.

Allow to cool for 5 minutes or so, then move them to a wire rack to cool fully.