Ingredients: |
Ingredients: ½ Cup Butter (no substitute)
1 Cup Sugar
1 tsp. baking powder
1 tsp. nutmeg
¼ tsp. baking soda
½ Cup Mascarpone Cheese or dairy sour cream
1 egg
2 ½ Cups all-purpose flour
Powdered sugar icing, Pearl sugar or coarse sugar
2/3 Cup seedless Raspberry, strawberry or apricot preserves
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Directions: |
Directions:Beat butter in a large mixing bowl for 30 seconds. Add sugar, baking powder, nutmeg, baking soda, and dash salt; beat till combined. Beat in mascarpone cheese and egg. Beat in as much of the flour as you can. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill 1 to 2 hours or till easy to handle.
Roll half of the dough at a time on lightly floured surface to 1/8” thickness. Use a 3” cookie cutter to cut dough. Using an hors d’oeuvre cutter, cut out and remove a small shape from the centers of half of the cookies. Place whole cookies on one lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet. (they may bake at different rates).
Bake at 375 for 5 – 7 minutes or till edges begin to brown. Transfer cookies to wire racks and cool. Glaze cookies that have cutout centers with Powdered Sugar Icing; sprinkles tops with pear or coarse sugar and let dry.
Spread the bottom of each whole cookie with about ½ tsp. of preserves. Place the cutout cookie on top.
Powdered Sugar Icing: Stir together 1 Cup sifted powdered sugar, ¼ tsp. vanilla and enough milk 2 – 4 tsp) to make an icing of spreading consistency. |
This recipe for Mascarpone Creams is from