Cream shortening with sugar.
Beat egg and blend with butter mixture.
Sift flour, salt and soda.
Stir into egg mixture, blending thoroughly.
Fold mincemeat into mixture.
Drop by teaspoon and bake in hot oven at 400\u00b0 about 8 minutes.
Makes about 3 dozen cookies.
Preheat oven to 375 degrees.
In large bowl, beat shortening and sugar until fluffy.
Add eggs; beat well.
Stir together dry ingredients; gradually ad to shortening mixture.
Mix well.
Stir in mincemeat.
Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets.
Bake 8-10 minutes or until lightly browned. Cool.
Frost if desired.
Cream shortening and sugar; add beaten eggs, continue beating until creamy.
Crumble the mincemeat and mix until mincemeat is dissolved.
Add soda and salt; mix well.
Add flour; mix well. Add pecans.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes about 5 dozen (3-inch) cookies.
Sift dry ingredients together.
Cream shortening with sugar, then add egg and beat well.
Add mincemeat, vanilla and flour mixture and mix until well blended.
Drop by teaspoonfuls on greased cookie sheet.
Bake in moderately hot oven (375\u00b0) for 10 to 12 minutes.
Makes 4 to 5 dozen cookies.
Cream shortening, add sugar and mix.
Add egg, slightly beaten, and seasonings.
Beat together until blended.
Sift dry ingredients together; add mincemeat and nuts alternately with milk to first mixture.
Drop by teaspoons onto an oiled cookie sheet leaving an inch or so between cookies.
Bake at 375\u00b0 for 10 to 12 minutes. Yields about 2 1/2 to 3 dozen cookies.
Cream shortening and sugar; add vanilla, lemon rind and egg. Mix well.
Sift dry ingredients together; fold into creamed mixture alternately with mincemeat.
Add nuts; mix into stiff dough.
Form into rolls, wrap in wax paper and store in refrigerator.
Slice 1/4 inch thick.
Bake on ungreased cookie sheet at 375\u00b0 for about 15 minutes.
Makes about seven dozen cookies.
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mincemeat on 1 round.
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Heat oven to 375\u00b0.
Heat mincemeat and milk to boiling in 3-quart saucepan.
Stir frequently.
Simmer until slightly thickened, about 10 minutes. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet.
Bake until light brown for about 10 minutes.
Makes 4 dozen cookies.
Sift together flour, salt and soda.
Cream shortening (add sugar gradually) until fluffy.
Add eggs.
Beat until smooth. Stir in mincemeat.
Gradually add flour mixture.
Mix well.
Drop by teaspoonfuls on greased baking sheet (two inches apart).
Bake at 400\u00b0 about 12 minutes.
Makes about 48 cookies.
Cream shortening and sugar together.
Add eggs and beat until fluffy.
Sift flour.
Measure and add salt, soda and spices.
Sift again.
Add sifted dry ingredients to creamed mixture.
Mix thoroughly.
Add mincemeat and chopped nuts and blend into dough. Drop by teaspoonfuls onto greased baking sheet spaced 2 to 3 inches apart.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 6 dozen cookies.
Preheat oven to 375\u00b0.
In large mixer bowl, cream together shortening and sugar.
Add eggs, beating until smooth.
Combine dry ingredients; gradually add to creamed mixture.
Mix well. Stir in mincemeat.
Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheets.
Bake 8 to 10 minutes or until lightly browned.
Makes about 6 1/2 dozen cookies.
Cream shortening and sugar; add well-beaten eggs. Mix enough flour to keep from curdling. Mix well and add mincemeat. Sift the remaining flour with the other dry ingredients and add to the mixture. Dough should be the consistency of roll dough. (If you are adding chopped nuts, add now.) Drop from a teaspoon on a GREASED cookie sheet (push a maraschino cherry or a nut in the center). Allow two inches between cookies for spreading space. Bake at 375\u00b0 for about 12 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Cream together brown sugar and shortening.
Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
Drop onto cookie sheet and bake 7 - 10 minutes.
Stew mincemeat and water until thick. Cream sugar and shortening (melted and cooled). Add egg and salt. Dissolve the soda and put in mincemeat mixture. Add baking powder and flour. Drop on buttered baking sheet by teaspoon. Bake at 375\u00b0 for 8 to 12 minutes.
Simmer mincemeat, raisins and water for five minutes.
Mix together the dry ingredients, add to mincemeat mixture, then the vanilla and eggs.
Drop on a greased cookie sheet.
Bake 20 minutes at 350\u00b0.
Yields 6 dozen.
Preheat oven to 400 degrees F (220 degrees C).
Cream together brown sugar, shortening, vanilla and molasses.
Add in egg and mincemeat and mix well. Sift together flour, salt, baking soda and spices, and stir into mincemeat mixture.
Chill cookie dough for 30 minutes.
Drop onto cookie sheet and bake 8 - 12 minutes.
Heat mincemeat and milk to boiling in 3-quart saucepan (stir frequently); reduce heat.
Simmer until slightly thickened, about 10 minutes.
Stir in remaining ingredients.
Drop dough in 1 rounded teaspoon 2 inches apart on ungreased cookie sheet.
Bake until light brown, about 10 minutes, at 375\u00b0.
Sift flour, salt and soda.
Cream the shortening until fluffy. Add sugar, eggs and vanilla and beat until smooth.
Stir in mincemeat.
Gradually add flour mixture, mixing well.
Drop by teaspoons 2 inches apart on greased baking sheet.
Bake in moderately hot oven (400\u00b0) about 12 minutes.
Mix mincemeat, soda, eggs, shortening, sugar and water.
Mix in flour.
Drop on cookie sheet by teaspoonful.
Cream shortening and sugar. Add eggs and beat well. Add 1/2 dry sifted ingredients to creamed mixture. Add mincemeat and water and stir until blended. Add nuts and remaining flour. Mix well. Bake at 350\u00b0 on a greased baking sheet for 10 to 15 minutes.