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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
3 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1/2 cup butter, chilled |
8 tablespoons vegetable shortening |
1 cup buttermilk |
1 cup mincemeat |
1/4 cup powdered sugar (optional) |
Directions:
1. Combine flour, granulated sugar and salt in large bowl; set aside.
2. Cut butter into 1-inch chunks.
3. Add butter and shortening to flour mixture.
4. Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Drizzle buttermilk over top; toss just until mixture comes together to form ball.
6. Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
7. Knead about 8 times.
8. Divide dough in half; press each half into 1/2-inch-thick disc.
9. Wrap in plastic wrap and refrigerate at least 30 minutes.
10. Preheat oven to 350°F.
11. Lightly grease cookie sheets; set aside.
12. Let dough rest at room temperature 10 minutes.
13. Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
14. Cut into 24 (3-inch) squares.
15. Place heaping 1/2 teaspoon mincemeat in center of each square.
16. Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
17. Place 2 inches apart on prepared cookie sheets.
18. Repeat with remaining dough.
19. Bake 20 minutes or until lightly browned.
20. Remove cookies or wire racks; cool completely.
21. Sprinkle pastries lightly with powdered sugar, if desired.
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