Prize Cookies

Mincemeat in a cookie. It sounds old-fashioned because it is, and that’s exactly why these work. The mincemeat brings a concentrated hit of dried fruit, spices, and a jammy sweetness that transforms a basic drop cookie into something with real depth.

The dough starts with shortening beaten fluffy with sugar and three eggs, giving these a softer, cakier texture than butter-based cookies. Shortening holds its shape differently in heat, which means the cookies spread less and stay plump. Three cups of flour and baking soda round out the base before 9 ounces of crumbled mincemeat gets folded through.

Drop them by rounded teaspoonfuls and bake just until lightly browned. Pull them early rather than late. Overbaking dries out the mincemeat and turns the edges hard instead of chewy.

An optional glaze on top adds a sweet, glossy finish that dresses these up for a cookie plate.

Chef Tips

• Crumble the mincemeat well before folding it in. Large chunks create pockets of filling that throw off the texture
• These are a big-batch recipe. Freeze half the dough in portioned balls on a sheet pan, then bag them up for baking later
• If using condensed mincemeat (the kind that comes in a box), break it apart with your hands rather than a spoon for more even distribution
• For the glaze, a simple mix of powdered sugar and milk or lemon juice works well

Variations

• Nutty version: Stir in ½ cup chopped walnuts or pecans with the mincemeat
• Spiced glaze: Add a pinch of cinnamon and nutmeg to powdered sugar icing
• Rum raisin twist: Soak ¼ cup raisins in dark rum for 30 minutes and fold them in alongside the mincemeat