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Dessert

Mincemeat Cookies

Cookies made with shortening, sugar, eggs, flour, baking powder, salt, and mincemeat filling.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Mincemeat Cookies

Oven400°F
Time12 minutes

Ingredients

Directions

Make the dough

  1. Cream shortening.

  2. Add sugar, and blend well.

  3. Add eggs, and beat until smooth.

  4. Add mixed dry ingredients and then stir in mincemeat. Blend well.

  5. Drop by teaspoonfuls onto a greased cookie sheet, at least 2 inches apart.

Bake

  1. Bake at 400°F for 12 minutes or until lightly browned.

Variations

  1. Use margarine instead of shortening.

  2. Add chopped nuts if desired.

  3. Mix the sugars, using brown and white sugar.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shortening
Adds fat that tenderizes the cookie and carries the creamed texture.
Sugar
Sweetens the dough and helps it brown at the edges.
Eggs
Bind the dough and add structure as the cookies set.
Flour
Provides the structure that holds the cookies together as they bake.
Baking powder
Releases gas during baking so the cookies rise and lighten.
Mincemeat filling
Adds moisture, spice and sweetness that flavour the cookie throughout.

The step that matters

Drop by teaspoonfuls with space between them. The dough spreads as it bakes and rises, so cookies placed too close can merge and bake unevenly. Leaving at least 2 inches between them lets each cookie set and brown on its own.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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