Tender Mascarpone Rose Hip Jam Cookies
It's Cookie Season!
These Mascarpone cheese cookies topped with your favorite jam are so soft and delicious. The cookie dough is easy to make and Mascarpone cheese adds richness and tenderness to the cookies.
Ingredients (for about 3 dozen cookies):
1 stick unsalted butter, brought to room temperature
1 1/2 cups sugar
1 egg
1 tsp Vanilla extract
1/2 cup softened Mascarpone cheese
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Jam of your choice
1 egg
1 tsp Vanilla extract
1/2 cup softened Mascarpone cheese
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Jam of your choice
Directions:
Beat together the butter and sugar until light, then add the egg and vanilla, and mix until smooth. Add the Mascarpone cheese, and beat until smooth.
Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
Wrap the dough in plastic wrap, and refrigerate 1 hour.
Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
Wrap the dough in plastic wrap, and refrigerate 1 hour.
Preheat oven to 325 F.
On a lightly floured counter or board, roll the dough into 1 1/2 inch balls.
Using the end of a wooden spoon, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
While still warm, use the spoon to open up the circle, and then carefully spoon a little jam into each cookie.
Let sit at room temperature until the jam is set. Store in an airtight container.
On a lightly floured counter or board, roll the dough into 1 1/2 inch balls.
Using the end of a wooden spoon, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
While still warm, use the spoon to open up the circle, and then carefully spoon a little jam into each cookie.
Let sit at room temperature until the jam is set. Store in an airtight container.
This recipe comes from http://www.italianfoodforever.com/
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