Mincemeat/Cheese Cookies

Preparation info

  • Difficulty


  • Makes

    3½ dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect non-sweet addition to cookie tray—taste like mincemeat pie!


  • 1 c. butter or regular margarine
  • 2 c. grated Cheddar cheese (½ lb.)
  • 2 c. sifted flour
  • 1 (9 oz.) pkg. prepared mincemeat
  • ½ c. water


  • Cream butter until light; add cheese (at room temperature) and cream until well blended. Stir in flour; mix well and chill.
  • Meanwhile, cook mincemeat and water until slightly thickened. Set aside to cool.
  • Roll dough ⅛" thick on lightly floured surface; cut in 2" circles. Put half of circles about 1" apart on lightly greased baking sheet. Place 1 tsp. cooled mincemeat mixture in center of each cookie on baking sheet. Top each with another circle of dough; press edges with fork to seal. Prick cookie tops in several places with tines of kitchen fork.
  • Bake in moderate oven (350°) 15 minutes, or until lightly browned. Remove cookies to racks to cool.