Sunday, March 21, 2010
Lemon and Mascarpone Cream Stars
Sometimes for no reason at all, I feel the need to bake more cookies. Today, I had a bit of time so I made Lemon Mascarpone Cookies-piped, little lemon cookies sandwiched with mascarpone cheese. I've used the recipe from redbookmag.com for "Lemon Pistachio Bites" for a few different variations on this cookie, although never with pistachio! I've added chocolate ganache to the middle and drizzed them with chocolate and I've sandwiched them with raspberry jam and disted them with powdered sugar. The reason why I love this recipe is because I can do whatever I want with them and the basic cookie stays the same. It's like adding ingredients to something simple like whipped cream...add some espresso powder and you have espresso whipped cream!
I added lemon zest to the cookie base, piped them with my cloth piping bag and a large, star piping tip and topped them with large crystal sugar. Once they baked to a light golden brown, I sandwiched them with creamy mascarpone cheese flavored with lemon zest and vanilla bean. The cookies are made with powdered sugar so the texture is very soft and delicate. These cookies last for a few hours at room temperature and up to 24 in an air tight container, stored in the refrigerator. If you dont use them up right away, you can pipe them onto a cookie sheet, refrigerate them and then freeze them raw for up to one month to use whenever you want! Here is my "go-to" piped sugar cookie recipe.
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1 1/2 sticks unsalted butter, softened
3/4 cup powdered sugar
1 pinch salt
1 large egg yolk-reserve the egg white
1 Tbsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp vanilla extract
Large sugar sprinkles
Preheat oven to 350 degrees
Method to follow
4 oz. Mascarpone Cheese, room temperature
1/4 cup Powdered Sugar
2 Tbsp. Granulated Sugar
1 Tbsp. Lemon Zest
1/4 ea. Vanilla Bean, scraped
1. Mix to combine and reserve.
1. Whisk the flour and baking powder together and set aside.
2. Beat butter, powdered sugar and salt on medium speed until smooth and creamy.
3. Add yolk, zest, juice and vanilla extract and mix until everything is incorporated and the mixture becomes fluffy. Scrape the bowl with a rubber spatula.
* A little bit of air in this recipe is needed to make it easier to pipe.
4. On low speed, add half of the dry ingredients and mix until almost combined. Scrape the bowl and add the remaining ingredients. Mix until fully combined and a soft dough forms. Place half of the dough into a large piping bag fitted with a large star tip. For this recipe I use the Ateco #847 pastry tip.
5. On a parchment or silicone mat lined baking sheet, pipe out the dough to at least an inch in diameter. Dip your finger into the reserved egg white and gently pat the top of the dough and the sprinkle on the sugar crystals.
6. Bake for about 12 minutes or until the edges are light golden brown. Remove from sheet set on a cooling rack.
7. Pick like-sized cookies and fill them with mascarpone filling with a piping bag.