Mincemeat Icebox Cookies - cooking recipe

Ingredients

2/3 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon almond extract
1 cup mincemeat
1 (4 ounce) jar maraschino cherries, drained, rinsed, chopped
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans, chopped

Preparation

Preheat oven to 350 degrees F.
With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
Add egg & almond extract, beating well.
Add mincemeat & cherries, & blend well.
In medium bowl, whisk together flour, baking powder & salt.
Add flour mixture to liquid mixture, beating well.
Stir in pecans, then cover & chill dough 2 hours.
When dough has cooled, shape into two 6\" to 8\" logs.
Wrap logs in wax paper & freeze until firm.
When frozen, slice dough into 1/4\" slices, & place on ungreased baking sheets.
Bake 12-14 minutes, or until lightly browned.
Remove cookies to wire rack to cool completely.
NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!