Mascarpone Spritz Cookies

Mascarpone cheese adds yummy richness and decadence to elevate buttery spritz cookies. A twist on the classic, these cookies will become a must-have holiday or special occasion favorite!

Yield: about 9 dozen cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 (8 ounce) container Cello® Rich and Creamy Mascarpone cheese
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• Green and red food coloring (optional)
• Assorted sprinkles

Instructions

1. Heat the oven to 400 degrees F.
2. Cream butter and sugar in a large bowl until light and fluffy.
3. Beat in mascarpone.
4. Add the egg yolks, vanilla extract and salt; beat until mixture is blended.
5. Gradually beat in flour until combined.
6. Divide the dough into thirds. Tint dough with food coloring if desired.
7. Fill cookie press with dough according to manufacturer’s directions. Press dough 1 inch apart onto ungreased cookie sheets. Decorate with sprinkles. Refrigerate cookie sheets for 5 minutes.
8. Bake for 6 to 8 minutes or until edges are just golden brown.
9. Let stand for 5 minutes before removing to wire racks to cool.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin