Mascarpone Shortbread Cookies With Fruit and/or Chocolate
by Courtney C Horne @FireezDragon
I made a new type of shortbread cookie tonight involving mascarpone. Well actually two variations. They turned out tasty but the texture was different than the orange chamomile shortbread cookies. Crispier and chewier. Less crumbly. Not bad different but the texture change was notable. Recipe and photo follows.
6 Tbsp Butter
4 Tbsp Mascarpone
1/4 Cup Sugar
1/8 Tsp Vanilla Extract
2 1/2 Tbsp Preserves or Jam – whatever you have on hand – I used strawberry preserves
1 Tbsp of Juice (whatever you have on hand) or water if you don’t have any juice around – I used orange juice
1 1/4 Cup All Purpose Flour
1/8 Tsp Salt
Optional – One or Two packets of Hot Cocoa Mix – I used fancy salted caramel hot cocoa
Step 1- Cream the butter, sugar, and mascarpone together until light and fluffy looking
Step 2- Add the Vanilla, Jam, and Juice and mix until smooth and uniform
Step 3- Gradually add in the flour and salt, I put the salt in with the second dose of flour.
Step 4- Now you have a choice to make!
You can wrap all of it in plastic wrap now and have it all as mascarpone and jam cookies.
You can add two packets of cocoa mix and mix those in and have all chocolate, mascarpone, and jam cookies
You can take half of it out, wrap it in plastic wrap, add cocoa to the other half, wrap it in plastic and have half and half.
Step 5 – Once they are wrapped in plastic you need to freeze them for about 30-45 minutes.
Step 6- After freezing it needs to be sliced into 1/4 inch slices.
Step 7- Bake at 350 degrees for 8-11 mins.
Step 8- Cool on cooling racks.
Step 9- Store in an air tight container.
You can shape the dough into a long heart like shape so it slices into hearts by making it kinda triangle like and pressing a dip down into it.