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1 c Shortening 2 c Sugar 3 Eggs; well beaten 4 c Cake flour; (4 to 4 1/2) 4 ts Baking powder 1/2 ts Salt 2 tb Milk Filling: 1/2 c Mince-meat 1/2 c Sugar 1/3 c Water Cream shortening and sugar. —– |
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| Ingredients | |||
| 3/4 | cup | shortening, margarine, or butter | |
| 3/4 | cup | brown sugar | |
| 1/2 | teaspoon | vanilla | |
| 1 | each | egg, well beaten | |
| 2 3/4 | cup | flour, sifted | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 1/2 | cup | milk, or cream, sour | |
| 1/2 | cup | mincemeat | |
| Directions: | |||
| Cream together shortening, sugar and vanilla. Beat until fluffy. Add the well beaten egg. Add sifted dry ingredients alternately with the sour milk/cream. Chill batter and divide. Cut on lightly floured board with a 2 inch cutter. Put together in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of mincemeat as filling on each cookie. Pinch edges together and put on a greased cookie sheet and bake in hot oven 425 degrees for 10-12 minutes. |
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