Mincemeat Twists Recipes

MINCEMEAT BREAD TWISTS

Steps:

• Preheat oven to 375 degrees F, & lightly grease two cookie sheets.
• FOR THE TWISTS, unroll crescent rolls & separate into triangles, cutting each triangle lengthwise into thirds to make 3 triangles (24 total).
• In small mixing bowl, combine mincemeat & pecans.
• Spoon 1 teaspoon of mincemeat mixture onto each dough triangle, spreading to cover surface of dough.
• Fold in corners, overlapping slightly in center.
• Place 1 inch apart on prepared cookie sheets.
• Bake 12 minutes, or until golden brown.
• Transfer to wire rack, & let cool.
• FOR THE ICING, in small mixing bowl, stir together powdered sugar, vanilla extract & enough milk to make a mixture of drizzling consistency.
• Drizzle over cooled cookies.
• The twists can be stored at room temperature for up to 3 days in layers separated by wax paper in an airtight container. They can also be frozen for up to 3 months.

MINCEMEAT TWISTS

Steps:

• Stir together flour, brown sugar, mace and baking powder. Cut in butter till mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and chill 30 minutes or till easy to handle.
• Combine mincemeat and orange peel (if using) in a small bowl. Set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12X4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12X4-inch rectangles and carefully place over the mincemeat. Trim uneven edges.
• Cut each rectangle into twelve 4X1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Me, I am a huge fan of laying down parchment paper.
• Bake in a 375*F oven for 15 minutes. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven and bake 5 to 8 minutes more or till golden. Remove from pan and cool on wire racks. Makes 24.