Mascarpone Sugar Cookies
Servings
4–6dozen cookies
Servings
4–6dozen cookies
Ingredients
Toffee Cookies:
Chocolate-Peppermint Cookies:
Instructions
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.