Recipe By Heide F
Published Apr 2nd
Festive Mincemeat Pastries
Prep 20m Cook 10m Additional 3h 30m Ready In 4h
Servings 48 servings Calories 86

Tender butter cookies filled with mincemeat, in a cornucopia shape.

Recipe Ingredients

  • 1 cup butter
  • 1 (8 ounce) package cream cheese
  • ½ cup confectioners' sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup prepared mincemeat
  • 1 tablespoon rum

Cooking Directions

  1. 1 In a mixing bowl, beat butter and cream cheese with an electric mixer until combined, about 30 seconds; beat in the confectioners' sugar until the mixture is light and fluffy, about 2 minutes. In a bowl, whisk the flour with salt, and stir the flour mixture into the butter mixture to make an even, smooth dough. Cover the dough, and chill in refrigerator for at least 3 hours or overnight.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Roll the dough on a well-floured work surface to a thickness of about 1/8 inch. Cut the dough into rounds with a 3-inch round cookie or biscuit cutter. Place the cookies onto the prepared baking sheet. Mix the mincemeat and rum in a bowl, and spoon about 1 teaspoon of the filling into the middle of a cookie. Bring together 2 adjacent edges of the cookie into a triangle shape, and pinch the cookie closed to partially cover the filling and make a cornucopia or bell shape.
  4. 4 Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to wire racks to finish cooling.

Nutrition Facts

  • Calories 86
  • Carbohydrate 8 g
  • Cholesterol 15.3 mg
  • Fat 5.7 g
  • Fiber 0.4 g
  • Protein 0.9 g
  • Saturated Fat 3.6 g
  • Sodium 66.2 mg
  • Sugar 3.6 g


  1. Possibly could use a bit more mixture it feels like I'm eating more pastry than filling! But otherwise they look good:)
  2. This is the second time that I have made this recipe. I make it in a muffin tin instead of as a cookie. I use my hands to press the dough into the muffin tins and I don't roll it at all. The recipe makes just enough for 12. It is a soft dough so - Read more ...