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Thursday, October 28, 2010

Thursday Recipe - Green Tomato Mincemeat Cookies

It's that time of year, when mother nature bites the garden with frost. It never fails. My tomato plants are just starting to really produce, then, WHAM! Frost and snow. What to do with all those green tomatoes hanging onto those forlorn vines? Make this recipe, of course.

The mincemeat can be made ahead, it's actually better if you let it sit for a day or two before making the cookies. If you're into canning, it can be bottled and processed. Follow the guidelines for your area if you decide to seal the bottles for storage.

Either way, 'tis the season for these flavors. Enjoy!

Green Tomato Mincemeat

9 c. finely chopped very green tomatoes
1 tart apple, like granny smith, peeled, cored, & chopped
1 c. raisins
1 c. sugar
3/4 c. brown sugar
2 T. minced orange zest, the orange part of the peel
1 t. salt
2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
1/2 t. ginger
1/2 c. water
1/4 c. vinegar
1/4 c. lemon juice

Combine all ingredients in a large, heavy stockpot. Bring to a boil, stirring constantly. Reduce heat to med-low and simmer about 1 1/2 hours until mixture is thick and goopy. Stir every ten minutes or so. Remove from heat and bottle, if desired. Otherwise, cool and refrigerate in covered containers. Makes about 5 pints. (You can cut the recipe in half if needed.)

Mincemeat cookies

1/2 c. butter
1/2 c. shortening
1 c. sugar
1 egg
1 1/2 t. baking powder
1/2 t. salt
1 t. vanilla
2 1/2 c. flour

Cream butter, shortening, and sugar until very fluffy. Add in egg, baking powder, salt, and vanilla. Beat well. Stir in flour just until mixed. Form dough into two rolls about 2 inches in diameter. Wrap well with plastic wrap and freeze for at least 12 hours, or up to 2 months.

To make cookies:
Heat oven to 375°. Let dough defrost for about 15-20 minutes. Slice dough into 1/4 inch slices. Place on greased cookie sheet. Top each cookie with 1 T. mincemeat. Top with another cookie slice. Seal edges using a fork. Cut two or three slits in top crust. Bake for 10 - 12 minutes, until lightly browned on edges. Let cool before eating.

One cookie recipe makes about 3 dozen cookies and uses about 1 pint of green tomato mincemeat.