Mincemeat-Filled Cookies


½ cup butter or margarine, softened
1 cup sugar
½ cup milk
1 egg
1 teaspoon vanilla
½ teaspoon salt
3 ½ cups all-purpose flour
3 teaspoons baking powder
Mincemeat Filling

1. Beat butter, sugar, milk, egg, vanilla, and salt. Stir in flour and baking powder. Shape into ball; cover. Refrigerate at least 4 hours.

2. Make Mincemeat Filling. Heat oven to 375 F. Roll one-fourth of the dough 1/16 inch thick on lightly floured cloth covered board. Cut into 2 ½-inch circles. Cut 1/2-inch designs or circles out of centers of half the large circles with aspic cutters. Place whole circles on greased baking sheet. Spread about 1 tablespoon filling on circles; top with remaining circles. Press edges together with a fork. Bake just until edges begin to brown, 10 to 12 minutes. Cool on wire racks.
Makes about 4 dozen

Mincemeat Filling
1 ½ cup prepared mincemeat (Nonesuch brand is good)
1 large apple, pared, finely chopped

Mix ingredients.

TIP: Mincemeat-Filled cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months.
Sphere magazine, December 1974, p. 62