I’ve been trying to get better at doing things on the weekends, a far cry from my high school and college days when every break from school meant doing nothing at all. Now that I’m older and
wiser more anxious, I always feel like 2 days for a weekend is just never enough and how could I possibly maximize the precious time I have, and oh no it’s already Sunday again!? Even though my social life isn’t exactly overflowing, I still manage to feel like there’s not enough time to do all the reading, cooking, going for long walks, watching tv or movies, hanging out with Dan – not to mention chores, grocery shopping, and other stuff shopping. It’s even worse in summer, because there’s so many things you always *could* be doing (like this weekend the DC Pride Parade is down in Dupont and we didn’t go to check it out, womp womp).
In any case, cooking and grocery shopping are two things that are an absolute necessity, and I love to make at least one sweet and one savory thing each weekend. A few weeks ago I came across these lemon mascarpone cookies and I knew I had to procure some mascarpone as soon as I could.
These lemon mascarpone cookies are full of bright lemon zest and creamy, slightly tart mascarpone; they’re soft and a little crumbly, not tough in the slightest. I think they are as refreshing as a cookie can be. You can make them even smaller than I did here so that they’re basically bite-size, or make them a little bigger for a more traditional-sized cookie. Either way, they are the perfect simple dessert for those hot days that are certainly coming soon.
- 1/2 cup butter, softened
- 3 ounces mascarpone cheese, softened
- 1¾ cups granulated sugar, divided
- zest of 2 lemons, divided
- 3 T. fresh lemon juice
- 1/2 tsp. vanilla extract
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 cups all-purpose flour
- Preheat oven to 325 F, and line 2 cookie sheets with parchment paper or silicone baking mats.
- In bowl of stand mixer or in a large bowl with a handheld mixer, cream together the softened butter, mascarpone, 3/4 cup of the sugar, zest of one lemon, lemon juice, vanilla extract and salt. Mix together until totally combined and smooth (it will still look a little bit fluffy). Make sure to scrape down the sides of the bowl as you go, so that everything is evenly mixed.
- Mix in egg yolks fully, then add the flour, and mix until just combined and a dough is formed.
- In another medium bowl, mix together the remaining cup of sugar and the zest of one more lemon. Mix until well combined so that the lemon zest is incorporated into the sugar.
- Use 1/2-ounce ice cream scoop to measure dough, or if you don't have one, just use your hands to form small balls (a little less than an inch wide). Form dough into balls and roll them in the lemon sugar until they are fully coated. You should end up with about 48 small balls, but if you end up with slightly less it is ok. You may not end up using all of the lemon sugar. Place dough balls spread evenly onto the cookie sheets. If you'd like a flatter cookie, feel free to use the back of a spatula to press them down slightly and flatten them - they won't spread too much while baking.
- Bake 10 to 15 minutes, or until edges are set and middle of the cookies are firm - the smaller your cookies, the faster they will bake. My cookies were slightly too big, so they took around 18 minutes. Allow cookies to cool completely. They can be stored in an airtight container for up to three days.
Recipe from Hobby Farms