- Yields: 12 Cookies
- Preparation: 35 Minutes
Ingredients
Honey Mascarpone Cream
- 8 oz SALERNO - Mascarpone
- 1-2 tbsp honey
- 1 vanilla bean
- 1/2 tsp (2mL) kosher salt
- 1/4 tsp (1mL) ground nutmeg
- 1 tsp (5mL) ground cinnamon
- 3/4 cup (175mL) butter
- 1/2 cup (125mL) sugar
- 1/4 cup (50mL) molasses
- 2 cups (500mL) all purpose flour
- 2 tsp (10mL) ground ginger
- 1 egg
- 1 tsp (5mL) baking soda
Cookies
- 3/4 cup (180mL) butter
- 1/2 cup (125mL) sugar
- 1/4 cup (50mL) molasses
- 1 egg
- 2 tsp (10mL) ground ginger
- 2 cups (500mL) all purpose flour
- 1/2 tsp (2mL) kosher salt
- 1/4 tsp (1mL) ground nutmeg
- 1 tsp (5mL) ground cinnamon
- 1 tsp (5mL) baking soda
Instructions
- To brown the butter, simply melt in a saucepan. Let the butter come to a boil. The milk solids will foam up and as they do, watch for them to turn golden. If you have a dark pan you will need to swirl the butter carefully and maybe spoon some on to a white plate to see the color. You will notice a gently nutty smell wafting from the pan as the solids in the butter start to caramelize. As soon as you see deep golden bits at the bottom of the pan, turn off the heat. The butter will continue to brown even as the heat is off, so do not let the butter get too dark. Let the butter cool slightly before proceeding with the recipe.
- Combine the just warm browned butter with the sugar in a large bowl. Stir to combine. Add the egg and molasses and mix well. Whisk together the remaining ingredients in another bowl then add to the butter and sugar mixture. Stir until just combined.
- Use a spoon to scoop tablespoon-sized balls of dough. Roll the dough in your hands to form a ball then roll in sugar. Place on a baking sheet (12 per sheet) and bake at 350°F for 10-12 minutes until puffed and set. If you prefer flatter cookies you can gently press them down before baking.
- For Honey Mascarpone Cream, combine all ingredients in a bowl. Start with 1 tablespoon of honey and add more if you’d like. A vanilla bean isn’t necessary but is a lovely addition. Place a dollop of the Mascarpone mixture atop each cookie.
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