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1
Combine flour, granulated sugar and salt in large bowl; set aside.
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2
Cut butter into 1-inch chunks.
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3
Add butter and shortening to flour mixture.
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4
Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
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5
Drizzle buttermilk over top; toss just until mixture comes together to form ball.
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6
Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
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7
Knead about 8 times.
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8
Divide dough in half; press each half into 1/2-inch-thick disc.
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9
Wrap in plastic wrap and refrigerate at least 30 minutes.
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10
Preheat oven to 350u00b0F.
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11
Lightly grease cookie sheets; set aside.
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12
Let dough rest at room temperature 10 minutes.
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13
Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
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14
Cut into 24 (3-inch) squares.
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15
Place heaping 1/2 teaspoon mincemeat in center of each square.
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16
Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
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17
Place 2 inches apart on prepared cookie sheets.
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18
Repeat with remaining dough.
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19
Bake 20 minutes or until lightly browned.
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20
Remove cookies or wire racks; cool completely.
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21
Sprinkle pastries lightly with powdered sugar, if desired.
