Don't be tempted to cut these cookies larger; they are moist and quite rich.
Make Ahead: The baked squares can be stored in an airtight tin for up to 1 week or frozen for up to 3 months.
Servings: 36 small cookies
- 1 1/2 cups flour
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned rolled oats
- 1/3 cup freshly squeezed orange juice
- 10 2/3 tablespoons (1 stick plus 2 2/3 tablespoons) unsalted butter, melted
- 1 1/2 cups store-bought (meatless) mincemeat, such as Nonesuch brand
- 1 teaspoon orange-flavored liqueur
- 1 teaspoon brandy
Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease an 8- or 9-inch square cake pan, or line with a square silicone liner or parchment paper.
Combine the flour, brown sugar, salt and 2 cups of the rolled oats in a mixing bowl. Sprinkle in the orange juice and melted butter; stir with a fork until the mixture is thoroughly combined. The dough will be quite moist.
Use half of the dough to form a bottom layer in the pan, spreading it evenly. Spread the mincemeat over the layer of dough, taking it right to the edges, then sprinkle the liqueur and the brandy evenly over the mincemeat; use the back of a spoon to distribute them evenly.
Mix the remaining 1/2 cup of oats with the remaining dough, then spread it evenly so the mincemeat is completely covered. Bake for 35 to 38 minutes; the top layer will be firm and lightly browned.
Cool completely in the pan, then cut into 36 squares. Store in an airtight tin at room temperature, or freeze.
From Washington cookbook author Carol Cutler.
Tested by Bonnie S. Benwick.
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