Oatmeal Mincemeat Cookies

Makes 30-45 cookies, depending on size

1/2 cup or 1/4 lb of unsalted butter, softened
3/4 cup packed brown sugar
1 large egg at room temperature
1/2 cup heavy cream, at room temperature
1 tsp vanilla extract
1/2 cup rolled oats (not instant)
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups Mincemeat
sugar to roll dough in

On a large mixing bowl, cream the butter and brown sugar, beating for 1 minute. Beat in the egg until smooth then add the cream and vanilla and beat for another 10 seconds. Stir in the oats.

In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the creamed mixture half at a time, just until blended. Fold in the mincemeat. Cover and refrigerate dough for 15 minutes. Meanwhile preheat oven to 375 and lightly butter 1 to 2 large cookie sheets.

Form the dough into balls about 1 1/2 inches in diameter (I made them about 1 inch) and roll them in sugar. Place balls about 3 inches apart on the sheet. Bake for 12 minutes (or 10 for smaller cookies). Cool on cookie sheets 1 or 2 minutes before transferring to a wire rack to cool. Keep in airtight container for a couple of days.