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Photo and recipe courtesy Dairy Farmers of Wisconsin

Mascarpone Sugar Cookies

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 Mascarpone Sugar Cookies
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Rating: 0
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Course Desserts
Cuisine American
Servings
dozen cookies
Ingredients
Cookie Dough:
Toffee Cookies:
Reindeer Cookies:
Chocolate-Peppermint Cookies:
Course Desserts
Cuisine American
Servings
dozen cookies
Ingredients
Cookie Dough:
Toffee Cookies:
Reindeer Cookies:
Chocolate-Peppermint Cookies:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cookie Dough:
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add egg yolk and vanilla; beat until blended.
  3. Beat in mascarpone just until combined.
  4. Gradually add flour, mixing well after each addition.
  5. Divide dough into thirds. Next steps for each portion of dough are located under cookie type.
Toffee Cookies:
  1. Stir 1/3 cup toffee bits into 1/3 preparted dough.
  2. Place dough on waxed paper; shape with paper into a 6-inch long round roll.
  3. Wrap in plastic wrap. Freeze for at least 1 hour.
  4. Roll dough in remaining 1/2 cup toffee bits.
  5. Rewrap; freeze for at least 30 minutes.
  6. Cut dough into 1/4-inch slices.
  7. Bake 10–12 minutes on parchment-lined baking sheets in 350 degree oven.
  8. Let cool for 5 minutes before removing to wire rack. Cool completely.
Reindeer Cookies:
  1. Shape 1/3 dough ball into a disk; wrap in plastic wrap.
  2. Refrigerate for at least 1 hour.
  3. Heat oven to 350 degrees.
  4. Roll out dough on a floured surface to 1/4-inch thick. Cut with a floured 2-1/2-inch round cookie cutter.
  5. Place 1 inch apart on parchment-lined baking sheets.
  6. Bake for 10–12 minutes or until golden brown.
  7. Let cool for 5 minutes before removing to a wire rack. Cool completely.
  8. Pipe antlers and eyes with black decorating icing on cookies.
  9. Dot white decorating icing to secure M&M noses.
Chocolate-Peppermint Cookies:
  1. Place 1/3 of dough ball on waxed paper; shape with paper into a 6-inch long rectangular roll.
  2. Wrap in plastic wrap. Freeze for at least 1 hour.
  3. Heat oven to 350 degrees.
  4. Cut dough into 1/4-inch slices.
  5. Place 1 inch apart on parchment-lined baking sheets.
  6. Bake for 10–12 minutes or until golden brown.
  7. Let cool for 5 minutes before removing to a wire rack.
  8. Cool completely. Sprinkle with peppermint candies.
  9. Melt chocolate chips in a microwave, stirring every 20 seconds until smooth.
  10. Dip half of each cookie into chocolate, letting any excess chocolate drip off.
  11. Place on waxed paper-lined baking sheets.
  12. Refrigerate until chocolate is set.
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