Search
by Ingredient

None Such Prize Cookies

StarStarStarStarHalf star

Submitted by seans mom

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

YIELD

48 cookies

PREP

5 min

COOK

15 min

READY

20 min

These are the cookies that came on the back of None Such mincemeat boxes through most of the 20th century, the kind of recipe that lived on index cards in your grandmother’s tin and made an annual appearance every Christmas. Crumbled prepared mincemeat gets folded into a simple cookie dough, and the dried fruits and warm spices already in the mincemeat do all the flavor work for you.

The whole charm here is the shortcut. Store-bought mincemeat (the dry-pack condensed kind in a brick or the moist kind in a jar) carries currants, raisins, candied peel, brandy or rum, and a full spice cabinet of cinnamon, cloves, and allspice. You add eggs, sugar, flour, and a leavener; the cookies practically build themselves.

If you cannot find prepared mincemeat at your supermarket, look for it in the British or imported foods aisle, or order online during the holidays. The Robertson’s brand from the UK and None Such (an American brand still made by JM Smucker) are the two classics.

Breaking the mincemeat into small pieces before adding is non-negotiable, sorry, is essential. Big chunks of mincemeat fall out of the cookies during baking and create dense, soggy spots. Pebble-sized bits distribute evenly through the dough and bake into chewy fruit pockets.

Pro Tips

  • Use butter in place of vegetable shortening for richer flavor. The recipe is old enough to default to shortening, but butter gives a noticeably better cookie.
  • A 400°F (200°C) oven is hotter than most modern cookie recipes, but it is correct here. The fast bake sets the cookie before the mincemeat moisture can soften the structure.
  • Watch them closely starting at 10 minutes. The cookies should be golden at the edges but still pale in the center; pull them then for a chewy texture.
  • Cool 2 minutes on the sheet before transferring to a rack. The mincemeat means they are fragile when hot.

Variations

  • Add the finely grated zest of an orange and 1 teaspoon of vanilla extract to brighten the spice flavors.
  • Stir in ½ cup of chopped walnuts or pecans for a nutty crunch.
  • Drizzle cooled cookies with a powdered-sugar icing spiked with rum or brandy for a more dressed-up presentation.

Ingredients

3 ¼ 769
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 237
1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
well beaten
1 1
PACKAGE PACKAGE MINCE MEAT, PREPARED *

Directions

Sift together flour, salt and soda.

Cream shortening; add sugar gradually; cream together until fluffy.

Add eggs; beat until smooth.

Add mince meat broken into small pieces.

Add flour and mix well.

Drop by teaspoonfuls, 2 inches apart, on greased baking sheet.

Bake in moderately hot oven (400 degrees F) about 12 minutes.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

They are bringing back the boxed Mincemeat!!!
"We heard you! Our mincemeat is returning. We appreciate your patience while we focus on production. Please click here to enter your email to be alerted as soon as our mincemeat is available for order online or in a store near you for the 2024 season." (© 2024 None Such Foods)

 

 

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 713 6% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 486mg 20%
Total Carbohydrate 51g 51%
Dietary Fiber 3g 11%
Sugars g
Protein 30g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe