Baking Delights: Baking breads and treats for your family

Christmas Countdown Week #6 Mincemeat Swirls

by Marye on October 10th, 2007

Have you noticed that other people have begun to jump on the baking bandwagon? It is moving into mid October so people are thinking more about the holidays..and stressing a little.

Well we are at week 6. If you have been following along you now have an assortment of 5 different cookies in your freezer. Well done! Next week I am going to focus on Thanksgiving preparation for a bit, so that you can serve absolutely stress free, homemade, delicious dinner with little to no clean up.

Mmm…but this week. This is one of my favorite cookies for Christmas or anytime. They are beautiful, keep well in the freezer, and because they are slice and bake you can bake as many or as few as you need, very quickly. I know, I know, it is really retro-50’s of me, maybe I watched too many episodes of Leave It To Beaver and imprinted on Mrs. Cleaver but I like it when someone drops by unexpectedly and I can serve cookies fresh from the oven. They are so impressed by my susie- homemaker style! Ha! If they only knew.

So put your pearls on, and heels, get a really cute apron like this one from Annie’s Attic at Esty and mix up a couple of batches of these!

Mincemeat Swirls

3/4 c mincemeat

1 c unsalted butter

1 c brown sugar-packed

2/3 c sugar

2 eggs

1 tsp vanilla

1/2 tsp rum or brandy extract

3 1/2 c flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

Cream butter and both sugars until light and fluffy. Add eggs, one at a time beating well after each. Add vanilla and either brandy or rum flavorings.

Sift together dry ingredients and add to the creamed mixture. Mix thoroughly. Divide dough in half and chill for 30 minutes. Roll each half, on a floured surface, into a rectangle that measures approximately 13 x9 inches. Spread with mincemeat and roll up like a jelly roll. Wrap tightly in waxed paper and refrigerate over night. If you are making ahead then put the waxed paper rolls into a ziploc and freeze.

Cut chilled dough into 1/4 inch slices. Grease or silpat baking sheets. Bake at 400 for 10 minutes. Makes about 6 dozen or so.

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POSTED IN: Christmas Baking, Cookies, Freezer Cooking, Make ahead