These mincemeat cookies are just a bit chewy and just a bit cakey, and the maple butter glaze adds another flavor and texture component. They will last up a week, unless they get eaten before that time.
Preheat your oven to 325 degrees for convection and 350 for standard bake. Line two baking sheets with parchment paper.
Place the butter and both sugars in the bowl of your mixer fitted with the paddle attachment. Beat at medium speed until light and fluffy, around 3 minutes.
Add the egg and vanilla, continue to beat another 3 minutes until completely combined. Mix in the mincemeat.
Sift together the flour, spices and baking soda. Scoop it into the batter, Mix together, then, using a rubber spatula scrape down the sides and bottom of the mixing bowl, turn the mixer on one more time to combine.
Scoop tablespoon size portions of batter (a small trigger release ice cream scoop works very well) onto your parchment paper lined baking sheets, keeping them about 2" apart. Bake for 12 to 15 minutes or until the bottom of the cookie is golden brown and the edges are crispy.
Place the cookies on a rack to cool. If desired, frost them with Maple Butter Glaze.
Sift the powdered sugar, and place in a mixing bowl along with the 2 tablespoons of soft butter, and the 6 tablespoons of maple syrup. Using a small spatula or small whisk, mix until it is smooth and creamy.
Spoon about a teaspoon full of the glaze on to the top of each cookie, and using a small flexible spreader or spatula spread the glaze to cover the center top of each cookie. Place the frosted cookies on a plater or tray in a single layer for at least 1 hour, or until the glaze has dried.
Ingredients
Directions
Preheat your oven to 325 degrees for convection and 350 for standard bake. Line two baking sheets with parchment paper.
Place the butter and both sugars in the bowl of your mixer fitted with the paddle attachment. Beat at medium speed until light and fluffy, around 3 minutes.
Add the egg and vanilla, continue to beat another 3 minutes until completely combined. Mix in the mincemeat.
Sift together the flour, spices and baking soda. Scoop it into the batter, Mix together, then, using a rubber spatula scrape down the sides and bottom of the mixing bowl, turn the mixer on one more time to combine.
Scoop tablespoon size portions of batter (a small trigger release ice cream scoop works very well) onto your parchment paper lined baking sheets, keeping them about 2" apart. Bake for 12 to 15 minutes or until the bottom of the cookie is golden brown and the edges are crispy.
Place the cookies on a rack to cool. If desired, frost them with Maple Butter Glaze.
Sift the powdered sugar, and place in a mixing bowl along with the 2 tablespoons of soft butter, and the 6 tablespoons of maple syrup. Using a small spatula or small whisk, mix until it is smooth and creamy.
Spoon about a teaspoon full of the glaze on to the top of each cookie, and using a small flexible spreader or spatula spread the glaze to cover the center top of each cookie. Place the frosted cookies on a plater or tray in a single layer for at least 1 hour, or until the glaze has dried.