Ingredients
1 cup butter, softened1-1/2 cups sugar3 eggs3-1/4 cups prepared mincemeat3-3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon salt1 cup chopped pecansFROSTING:1-1/2 cups packed brown sugar3/4 cup butter, cubed1 cup confectioners’ sugar6 tablespoons half-and-half cream1 teaspoon rum extract9 dozen pecan halves
Preparation
In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.
For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners’ sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.
