Holiday Mincemeat Cookies with Coffee Frosting

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Yield: about 8 dozen cookies Prep 20 mins Bake 375°F 10 mins


  • 3 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 cup  shortening
  • 1 1/2 cups  granulated sugar
  • 3 large eggs
  • 1 1/3 cups  prepared mincemeat
  • 1 1 pound box confectioners' sugar
  • 3 tablespoons  cold brewed coffee
  • 1/2 cup  butter or margarine, melted
  • 96 pecan halves, toasted


1. Heat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper.

2. For dough, whisk together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in eggs one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemeat until well mixed.

3. Fill a measure tablespoon with dough. Arrange dough on prepared cookie sheets 2 inches apart. Bake 10 to 12 minutes, until golden brown. Cool cookies on cookie sheets for 1 minute. Transfer cookies to wire racks and cool completely.

4. Meanwhile, for coffee frosting beat together confectioners sugar, coffee, and melted butter in a large mixer bowl on medium speed until smooth.

5. Spread a rounded measure teaspoon of frosting on top of each cooled cookie. Top each cookie with 1 pecan half. Makes about 8 dozen cookies.

Nutrition Facts

  • cal.(kcal)90,
  • Fat, total(g)4,
  • chol.(mg)9,
  • sat. fat(g)1,
  • carb.(g)13,
  • pro.(g)1,
  • sodium(mg)48,
  • Percent Daily Values are based on a 2,000 calorie diet
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