Star Mincemeat Cookie Recipe

Use orange peel and zest, plus walnuts, to make this great Star Mincemeat Cookie Recipe.

Star Mincemeat Cookies

This delicious Star Mincemeat Cookie Recipe makes the perfect cookie for a holiday gathering.

Photo By Lori Dunn

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Many of the recipes we received did not include orange or other flavoring. Jenifer-Joan Lauren, Lakebay, Washington, sends a recipe she found in the Better Home and Gardens Cookies and Candies cookbook that was published in 1968. As all good cooks do, Jenifer-Joan has made the recipe her own: “I never use shortening, which the original recipe calls for, and I substitute salted butter and leave out the salt all together. I also double the orange (peel) zest.”

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Star Mincemeat Cookie Recipe

Cookies:
1 1/3 cups salted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon pure real vanilla extract
2 teaspoons grated orange peel or zest
4 cups all-purpose flour
3 teaspoons baking powder


2 to 3 tablespoons milk

Filling:

1 package (9 ounces) mincemeat
2 tablespoons sugar
2 teaspoons grated orange peel or zest
1 teaspoon grated lemon peel or zest
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup chopped walnuts or other nuts, optional

For cookies: In large bowl, cream together butter, sugar, eggs and vanilla. Stir in grated orange peel.

In another bowl, mix together flour and baking powder; stir into creamed mixture alternately with milk.

Divide dough in half and chill.

On lightly floured surface, roll out one half of dough to 1/8-inch thickness. Cut with 2 3/4-inch round cookie cutter. With butter knife, cut an X (star) in center of half the cookies (this is top part of cookie). Repeat with remaining dough.

For filling: In small saucepan, break mincemeat into pieces. Add sugar, orange peel, lemon peel, orange juice and lemon juice. Heat. Stir until all lumps are broken; simmer for 1 minute; cool. Stir in nuts.

To assemble cookies: Place 1 heaping teaspoon filling on each plain cookie; top with star-cut top cookie. Press edges together with fork to seal.

Bake at 375°F for 12 minutes. Yields 2 1/2 to 3 dozen cookies.