With Christmas right around the corner, I thought I'd bring you a quick and easy cookie to create last minute. My last several recipe posts haven't contained any mascarpone, so my choice cookie to share are these delicious, chewy Mascarpone Fig Jam Cookies. The mascarpone makes these cookies so beautifully tender, and the fig jam adds just the right amount of sweetness. A sprinkling of powdered sugar adds a delicate finished touch!
You can create these lovely cookies with any of your favorite jams or preserves. In the past, I've replaced the vanilla extract with almond extract and filled with raspberry jam. If you want to get fancy, a center dollop of chocolate ganache would be absolutely perfect! Don't want to take the time to add the jam centers? No problem. Just bake the rolled cookies without adding the center indentations in the cookies. When they've cooled, add a lemon or orange glaze to the mascarpone cookie. Yummm!!!
I hope you can try some of the ideas for this delightful cookie, or create it just as I have. It's always fun to take something basic, and try some of your favorite flavor variations!
Coming soon over the holidays, I have two scrumptious recipes, Limoncello Mini Bundt Cakes with Limoncello Glaze, and a Cranberry Almond Streusel Coffee Cake...stay tuned, I can't wait to share!
Wishing all of my blog followers, email subscribers, and RSS readers of A Cup of Mascarpone a very Merry and Blessed Christmas! Your kind comments and messages make me smile each day, and I love you all!
Until next time...mangia! xox
Mascarpone Fig Jam Cookies
Yield: Approximately 30 cookies
1 stick unsalted butter at room temperature
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fig jam, or jam of choice
powdered sugar for garnish (optional)
Create the Mascarpone fig Jam Cookies:
Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie sheets. Set aside.
Beat together the butter and sugar until light, then add the egg and vanilla. 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.
Rub a slight amount of flour on the palms of your hands. Roll the dough into 1-1/2 inch balls. (approximately 1-1/8 ounces each) Cover with plastic wrap as you work, so they don't dry out.
Using the blunt round end of a wooden spoon, or similar kitchen utensil, 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.
As soon as you remove the cookies sheets from the oven, use the spoon to open up the circle, (since it will slightly close up while baking.)
Carefully spoon a small amount of jam into each cookie.
Let sit at room temperature until the jam is set. Once the jam is set and cookies are cool, sprinkle with powdered sugar, if you wish.
Store in an airtight container for up to 2 weeks in the refrigerator, or freeze in an airtight container for up to 2 months.
Adapted from Italian Food Forever.
|Mascarpone Fig Jam Cookies|