Mincemeat Cornucopias

Cream cheese cutouts are rolled around a filling of orange and mincemeat before baking these tender cookies.

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  • Makes: 48 servings
  • Makes: about 48 cookies
  • Prep: 45 mins
  • Chill: 1 hr
  • Bake: 12 mins 375°F per batch

Mincemeat Cornucopias

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Directions

  1. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and beat until combined. Beat in 1 teaspoon of the orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
  2. Roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut into circles with a floured 2-1/2-inch cookie cutter. Place circles on an ungreased cookie sheet.
  3. For filling, stir together mincemeat, orange juice, and remaining 1 teaspoon orange peel. Place about 1 teaspoon of the filling in the center of each circle. Moisten the edge of each circle with a little water. Bring up two adjacent edges of dough and pinch and seal, forming a cornucopia.
  4. Bake in a 375 degree F oven for 12 to 15 minutes or until bottoms are lightly browned. Transfer to wire racks to cool. Makes about 48.
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Nutrition Facts (Mincemeat Cornucopias)

  • Per serving:
  • 94 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 16 mg chol. ,
  • 77 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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