Chocolate Cream Spritz Cookies
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.Advertisement
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.
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.