Holiday Split Second Cookies

 

I've made no secret of the fact that I just love mincemeat. I just can't get enough of it and each year at Christmas time, I go through copious amounts of it, so you best be prepared . . . I have more than a few mincemeat goodies left in me yet. 

I have had this split-second cookie recipe for years and years. A buttery crisp cookie, filled with a sweet jam filling that you bake in logs and then cut into diagonals. 

This recipe was a real Godsend when my kids were growing up, because I could have several dozen cookies cooled and waiting in the cookie jar in about half an hour's time! I used to fill them with raspberry jam most of the time, and at Christmas time I would fill them with mint jelly and raspberry jam, not together . . . but separately so that I'd have red and green filled ones.

One day a few years ago, I had some mincemeat that I needed to use up, and the light went on. I thought why not! So I added some cinnamon to the cookie dough and used the leftover mincemeat to fill the centres . . . and then I thought . . .

Why not add a tasty nutty streusel topping and then glaze them???

Why not indeed!

These are fabulous if I don't say so myself. Guaranteed to become a favourite.

Move over Mince Pies. There's some strong competition here! Todd and I just love these tasty little babies!

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Yield: 4 dozen cookies

Author: Marie Rayner

Holiday Split Seconds

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.

Ingredients

For the cookies:

• 2 cups (249g) plain all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 3/4 cup (182g) butter, softened
• 2/3 cup (127g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 to 3/4 small jar of purchased mincemeat

For the streusel:

• 1/3 cup (73g) soft light brown sugar, packed
• 1/3 cup (42g) plain all-purpose flour
• 2 tsp water
• 1 tsp cinnamon
• 2 TBS softened butter
• scant half cup (50g) chopped toasted pecans

For the glaze:

• 1 cup (130g) icing sugar, sifted
• Milk as needed to create a runny drizzle icing

Instructions

1. Pre-heat the oven to 350*F/180*C/ gas mark 4. Line two shallow baking trays with parchment paper. Set aside.
2. Sift together the baking powder, flour and cinnamon. Set aside.
3. In a large bowl, cream together the butter and the caster sugar until light and fluffy.
4. Beat in the egg and vanilla, beating until smooth. Beat in the flour mixture until the dough is well mixed. Divide into quarters.
5. Shape each quarter into a long thick sausage shape on the parchment paper, each about 13 inches long and about 3/4 of an inch wide.
6. Place the logs, 2 inches from the edges of the pan and at least four to five inches apart from each other.
7. Press it a bit flat with your gingers and square it off at the ends.
8. Taking the handle of a wooden spoon make a depression down the center of each log lengthwise about 1/4 of an inch deep.
9. Spoon the mincemeat carefully down the center of each, filling in the depression.
10. Make the streusel by rubbing all the ingredients together to make a crumbly mixture. Sprinkle some of this over each log. You will not need it all.
11. Place in the oven and bake for 15 to 18 minutes, or until they start to color and firm up a bit.
12. Remove from the pan and while they are still warm, using a sharp knife, cut each log into 12 diagonal slices.
13. Slide the paper onto wire racks to allow them to cool completely before separating them.
14. Once they are completely cold, make a glaze by whisking the icing sugar together with enough milk to make a smooth drizzle. Drizzle some of this over each cookie.
15. Allow the glaze to harden before storing in airtight containers. Will keep at least a week, if you have them that long! They also freeze very well.

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