What is the secret to a good cookie?

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple. Always use butter. Choose the right sugar. Choose the right flour. Check your flour is in date. Choose the right kind of chocolate. Cream the butter and sugar. Beat in the eggs. Fold in the flour. More items...

What are mincemeat cookies made of?

Cream shortening and sugar until light and fluffy; add egg and beat well. Add mincemeat, mixing well. Combine flour, soda, and salt ; mix well, and stir into creamed mixture. Drop by teaspoonfuls onto greased cookie sheets.

What makes cookies chewy and not hard?

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

What makes cookies taste better?

Salt . When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.

Why is mincemeat so expensive?

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches , and it requires at least a day's advance planning to let the ingredients sit.

What is traditional mincemeat made of?

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat . The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

Why was it called mincemeat?

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat . Meat was also a term for food in general, not only animal flesh.

What makes a delicious cookie?

The best cookies have layers of texture . A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

What is cookie secret?

Cookie Secret is the secret used to encrypt and sign session cookies . If you don't provide a cookie secret, Pomerium will generate one for you.

How to bake cookies like a pro?

How to Bake Holiday Cookies Like A Pro Use room temperature butter. ... Mix the wet ingredients first, then add to the dry ingredients. Don't over mix—it makes the dough tough. ... Make your dough a day ahead and store it in the refrigerator so it the flavors mingle, and it has time to chill.

Mincemeat Cookie Bars Recipe | CDKitchen.com (2024)

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#23636

serves/makes:

ready in:

30-60 minutes

6 reviews

ingredients

1 1/2 cup flour
1 3/4 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup prepared mincemeat

directions

Preheat oven to 325 degrees F. Lightly grease a 13" x 9" baking pan. Combine the flour, oats, baking powder and salt.

In a large bowl, cream butter and brown sugar. Beat in the vanilla. Gradually blend in the dry ingredients. Spread half of the dough evenly in the bottom of prepared pan. Spread mincemeat over the top, and spread remaining dough over the mincemeat. Press down lightly.

Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Cool slightly, then cut into bars and transfer to wire rack to cool.

added by

raisin

recipe tips

Make sure your butter is at room temperature for easier creaming with the sugar.

When pressing the dough into the pan, use a piece of parchment paper or a spatula to get an even layer without sticking.

For a festive twist, add a dash of cinnamon or nutmeg to the dough.

Let the bars cool completely in the pan before cutting to prevent them from falling apart.

To get clean cuts, use a sharp knife and clean it between cuts.

Serve these bars with a dusting of powdered sugar on top for added sweetness and a festive look.

common recipe questions

Can I use homemade mincemeat for this recipe?

Yes, homemade mincemeat can definitely be used (and it will probably make these yummy bars even better!).

Is there a substitute for mincemeat if I don’t have any?

You can use fruit preserves or pie filling as a substitute, though the flavor will be different.

How do I store these bars?

Store them in an airtight container at room temperature for up to a week, or refrigerate to extend their shelf life.

Can these bars be frozen?

Yes, you can freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.

What type of oats work best for this recipe, quick-cooking or old-fashioned?

Old-fashioned oats are preferable for their texture, but quick-cooking oats can also be used.

Is it necessary to use light brown sugar?

Light brown sugar is recommended for its flavor, but dark brown sugar can be used.

nutrition data

Nutritional data has not been calculated yet.

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reviews & comments

JudL REVIEW:
May 31, 2020

It was similar to the bar cookie with cooked dates in the middle. I had a jar of mincemeat left from the holidays, so was happy to use it. I had my young grandchildren help make these. It was so much fun! These cookies are delicious!
Helen2e REVIEW:
December 10, 2017

Made this with gluten free all purpose flour and 1 1/2 tsp zantham. Used about 2 cups mincemeat. Turned out GREAT!
CHAZZ REVIEW:
May 20, 2016

My mother made these cookies every Christmas and whenever I could coerce her to do so. She rolled out the top on parchment paper with a light flour dusting, rolled it up, and unrolled it on the mincemeat. These are an acquired taste for kids but great for those of us with early exposure. AS for my self, it's been around 65 years, so, I'm very lucky. Good Luck
Donna REVIEW:
January 18, 2016

One cup of prepared mincemeat is not enough to cover the bottom crust. I used 2 cups.
Jill REVIEW:
December 2, 2013

I agree about the dough not being really spreadable. What I ended up doing for the top layer was sort of rolling it out and placing it on top of the mincemeat and then using my fingers pressed it into a full layer. It worked, but it was more work than I had anticipated for simple bar cookies.
Britishwhit REVIEW:
January 17, 2006

Tasty but a bit heavy. I was looking for a recipe similar to this one but the topping should have resembled a crumble and in this one it was a bit heavier than expected. The mixture to be spread on top and bottom were quite doughy in consistency which was fine for the bottom but difficult to spread OVER the mincemeat. perhaps halving the recipe for the mixture and using it only on the bottom with a drier crumble (less butter) on top would have provided me with better results.

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