Mascarpone Cardamom Ginger Cookies Recipe
Servings: 1
Ingredients
- 1/2 c. (1 stick) unsalted butter, softened
- 1 1/2 c. sugar
- 1 x egg
- 1/2 tsp almond extract
- 1/2 c. mascarpone cheese
- 2 3/4 c. unbleached all-purpose flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 tsp grnd cardamom
- 1 c. minced crystallized ginger
Directions
- In the bowl of an electric mixer, beat butter till creamy and smooth. Add in 1 c. sugar and cream together till light and fluffy. Beat in egg and almond extract, scraping down sides of bowl with a spatula occasionally. Add in mascarpone and beat just till smooth.
- In a medium bowl, stir together flour, baking pwdr, baking soda, salt and cardamom. Beat dry ingredients into butter mix to create a soft dough. Stir in crystallized ginger. Wrap dough tightly in plastic wrap and refrigerate30 min, or possibly till hard.
- Preheat oven to 325 degrees. Divide dough into 4 equal portions. Working with one portion at a time, break off small pcs and roll into a 1/2 inch ball.
- Roll each ball in remaining 1/2 c. sugar, then place on a lightly greased baking sheet about 1 inch apart. Press down each ball slightly so it doesn't roll around on the pan. Bake 12 to 15 min or possibly till cookies just begin to turn pale golden brown at the edges. Remove from oven and cold on a rack. Store in airtight container.
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