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Mincemeat Pastries


Mincemeat Pastries

Mincemeat Pastries

Yield

Makes 4 dozen cookies

Ingredients

3-1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, chilled
8 tablespoons shortening
1 cup buttermilk
1 cup mincemeat
1/4 cup powdered sugar (optional)

Preparation

  1. Combine flour, granulated sugar and salt in large bowl; set aside.
  2. Cut butter into 1-inch chunks. Add butter and shortening to flour mixture. Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Drizzle buttermilk over top; toss just until mixture comes together to form ball.
  3. Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick. Knead about eight times. Divide dough in half; press each half into 1/2-inch-thick disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
  4. Preheat oven to 350°F. Lightly grease cookie sheets; set aside. Let dough rest at room temperature 10 minutes. Roll 1 dough disc into 18X12-inch rectangle on lightly floured work surface. Cut into 24 (3-inch) squares. Place heaping 1/2 teaspoon mincemeat in center of each square. Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
  5. Place 2 inches apart on prepared cookie sheets. Repeat with remaining dough.
  6. Bake 20 minutes or until lightly browned. Remove cookies to wire racks; cool completely. Sprinkle pastries lightly with powdered sugar, if desired.

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