1/2 cup butter, room temperature
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla
1/2 cup marscapone
2 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Jam. I like the contrast of a nice tart jam with the delicate flavor of this cookie. I used raspberry and apricot.
Cream butter and sugar until light and fluffy. Add egg and vanilla, beat until smooth. Add marscapone, keep beating till smooth. In a separate bowl, mix flour, baking powder and salt. Add to marscapone mixture. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Preheat oven to 350. Line two baking sheets with parchment
Using a medium scoop, place balls of dough about 2 inches apart on baking sheet. If you want smaller cookies (which would be really good too, a two bite cookie instead of a 4 bite cookie) use the small scoop. With you thumb or the other end of a wooden spoon, place a well in the center of each cookie
Bake for 12 to 15 minutes or until lightly browned. When just out of the oven and resting on the baking sheet, take the other end of a wooden spoon and gently push the indentations down again. (if you use your thumb you will burn your thumb). Remove cookies from pan to a wire rack. Add jam while cookies are still warm. Let the cookies stand till jam is set, a couple hours. Then store in airtight container. Should last a week there. These are not going to make it till morning.
Makes about 2 1/2 dozen.
This recipe double well and freezes well. ( I doubled this, because what was I going to do with 1/2 a container of marscapone, besides eat it with a spoon. A good option, but these cookies are yummy! )