Mascarpone cheese makes these shaped cookies extra rich tasting. If you can't find it, use cream cheese instead.

Source: Midwest Living


Recipe Summary

25 mins
8 mins
33 mins
84 cookies


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, beat butter and mascarpone cheese or cream cheese with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cocoa powder and baking powder. Beat until combined, scraping sides of bowl occasionally.

  • Beat in egg yolks and vanilla. Add flour gradually, beating after each addition until well mixed. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

  • Force dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack. Cool cookies on wire rack. Makes about 84 cookies.

Decorating Tip:

If you like, in heavy saucepan, combine chocolate pieces and shortening; melt over medium-low heat. Dip part of cooled cookies into chocolate. Sprinkle with candies.

Cool cookies completely. The cookies keep in an airtight container at room temperature for up to 3 days. In a freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Nutrition Facts

65 calories; fat 4g; cholesterol 16mg; saturated fat 2g; carbohydrates 6g; mono fat 2g; sugars 3g; protein 1g; vitamin a 97.2IU; niacin equivalents 0.2mg; folate 8.1mcg; sodium 29mg; potassium 11mg; calcium 10.1mg; iron 0.4mg.