Festive Mincemeat Pastries Recipe

In a mixing bowl beat butter and cream cheese with an electric mixer until combined about 30 seconds; beat in the confectioners' sugar until the mixture is light and fluffy about 2 minutes. In a bowl whisk the flour with salt and stir the flour mixture into the butter mixture to make an even smooth dough. Cover the dough and chill in refrigerator for at least 3 hours or overnight.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll the dough on a well-floured work surface to a thickness of about 1/8 inch. Cut the dough into rounds with a 3-inch round cookie or biscuit cutter. Place the cookies onto the prepared baking sheet. Mix the mincemeat and rum in a bowl and spoon about 1 teaspoon of the filling into the middle of a cookie. Bring together 2 adjacent edges of the cookie into a triangle shape and pinch the cookie closed to partially cover the filling and make a cornucopia or bell shape.

Bake in the preheated oven until the cookies are light golden brown 10 to 12 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to wire racks to finish cooling.