Day 16 - Mincemeat Pies

Today I made a favorite cookie of my family.  They love the pastry crust and the mincemeat and Greg loves saying mincemeat!  In case you don't know, mincemeat is a dried fruit mixture.  It was apparently made with meat, originally, but this version does not have any meat (thank goodness) and is so delicious.  It is not your traditional Christmas cookie unless maybe you are British.  I had mincemeat for the first time when I visited my high school friend, Allison during the holidays.  Her mom made mincemeat pies and I remembered how delicious they were.  Then I saw a recipe in Bon Appetit many years later for a mincemeat pie and I had to try it.  The mincemeat was so good. The recipe made a full pie but I decided that mini pies were the way to go.  It was very good but I found a better dough a few years later.  It was a Food Network recipe by Melissa D'Arabian. She used the dough to make a cookie filled with jam.  The pastry was so flaky but very easy to make unlike a traditional pie crust.  I decided that pairing it with my mincemeat would be more delicious than just using jam.  My family agreed so now we make these every Christmas.  I hope you enjoy my creation.

Mincemeat (need only a half recipe for the cookies)

1 and 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches and figs (about 3/4 pound total) (I used apricots, pears and apples)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy

In a food processor coarsely chop mixed fruit and dates with spices,  salt and sugar.  In a heavy saucepan combine the dried fruit mixture, cranberries and 2 cups of water and cook at a bare simmer, stirring occasionally, 10 minutes or until fruit is tender (mixture will be very thick).  In a small bowl stir together cornstarch and 2 tablespoons water until combined well.  Stir cornstarch mixture into dried fruit mixture and simmer, stirring frequently, 2 minutes.  Stir in brandy and cool mincemeat.  I actually put the brandy in when it is cooking in order to cook off a little of the alcohol.  I also use about half the amount of brandy.  Mincemeat can be used immediately but will improve in flavor if kept covered and chilled at least 1 day and up to 1 week. 

Dough

2 sticks unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all purpose flour, plus more for dusting

Beat the butter and cream cheese in a bowl with a mixer until light and creamy.  Slowly add the flour mixing just until a dough forms (do not overmix).  Divide the dough into 2 balls , then flatten each into a disk.  Wrap in plastic wrap and refrigerate until firm, at least 1 hour. (You can also do this in a food processor pulsing the ingredients until the dough comes together).

Preheat the oven to 375 degrees.  Roll out 1 disk of the dough on a floured surface with a floured rolling pin to 1/8 inch thick.  Cut out as many rounds as you can using a 3 inch round cutter (I used a 2 and 5/8 inch round cutter).  Top each round with a heaping half teaspoon of mincemeat filling.  Brush the edge of the dough with water, then fold over to make a half moon and press to seal.  Place on an ungreased baking sheet lined with parchment paper.  Re-roll the dough scraps and repeat, then repeat with the remaining disk of dough.

Bake the cookies until golden, 20 to 22 minutes.  Transfer to a rack to cool completely.  When cool, frost with a confectioners sugar glaze ( just add a little water to the sugar until get to a spreadable consistency).  Alternatively, you can just dust with confectioners sugar when warm.