Mascarpone Fig Jam Cookies
1/2 Cup Or 1 Stick Unsalted Butter, Brought To Room Temperature
1 1/2 Cups Sugar
1 Large Egg
1 Teaspoon Vanilla Extract
1/2 Cup Softened 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
Beat together the butter and sugar until light. Add the egg and vanilla, and 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.
Preheat oven to 325 degrees F.
Place sheets of parchment paper, or silicone baking liners on two cookie pans.
On a lightly floured counter or board, roll the dough into 1/2 inch balls. Using
a blunt round object like the end of a wooden spoon, 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. While still warm, use the
spoon to redefine the circle, and then carefully spoon a little jam into each
cookie. Let sit at room temperature until the jam is set. Store in an airtight
Makes 3 Dozen