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Mincemeat Spirals
1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)
In a large bowl combine all ingredients and mix on low just until blended.
Increase speed to medium and beat 2 min until well-blended.
Sprinkle a sheet of wax paper with flour.
With a floured rolling pin, roll dough into an 18x11 rectangle.
Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese.
Starting with the long side, using wax paper as a guide roll dough jellyroll style.
Cut into 1/2" slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool.
Store in refrigerator.
Yields: 3 dozen
1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)
In a large bowl combine all ingredients and mix on low just until blended.
Increase speed to medium and beat 2 min until well-blended.
Sprinkle a sheet of wax paper with flour.
With a floured rolling pin, roll dough into an 18x11 rectangle.
Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese.
Starting with the long side, using wax paper as a guide roll dough jellyroll style.
Cut into 1/2" slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool.
Store in refrigerator.
Yields: 3 dozen