Buttery Mascarpone Thins

Lightly crisp brown edges with a chewy middle makes the second bite of these tangy, paper-thin cookies very hard to deny. On nights when dessert is overlooked these are a little too fast and easy to put together.

Active Prep: 5 minutes

Bake Time: 20- 24 minutes

Makes: 24 cookies

Kitchen Supplies:

• small mixing bowl

• large mixing bowl

• stand or hand mixer

• cookie sheet

• parchment paper

Pantry Staples:

• 1C sugar

• 1 stick butter; softened

• 1/2C marscapone cheese

• 1C flour

• 2 pinches salt

Instructions:

1. Preheat the oven to 350ºF

2. Line 2 cookie sheets with parchment

3. Beat sugar, butter, and cheese together for 5 minutes (stand or handheld mixer)

4. In a small separate bowl, mix dry ingredients together (flour & salt)

5. Bit by bit add the dry ingredients to your wet mix until just incorporated.

6. Portion scoop dough (apx. 1 Tbsp) onto prepared cookie sheets.

7. Bake 24 minutes until edges of cookies are a rich golden color

8. If you can resist, let cool on pan or rack for a few minutes before transferring to platter or gift box

*Additional Notes: Dough will be sticky. You can chill in the fridge for fifteen minutes but it will change bake times so watch carefully. Also, mind cookie spacing on sheets as these will spread. I can usually fit twelve cookies per large cookie sheet. Cooling is best if you want to move these from baking sheet to container without breaking.