I was drawn to this Minty Mascarpone Oreo Snowflake Cookie because it combined a very classic Italian ingredient (mascarpone—a yummy slightly sweet Italian-stye cream cheese) and a favorite American element (Oreos!) that you can't find in Italy. Basically, this cookie is a fusion of the two places I now call home.
Before sending them out to my three cookie swap partners (Jamie at The Gaited Baker, KT with Ktvorwald, and Kristina at Love and Zest), I sent out several dozen to my husband and
These cookies are soft, chewy, and almost creamy thanks to the smooth addition of mascarpone. The little bits of Oreos add a slight crunch and just enough chocolate to make things fun. Add in a touch of mint and you'll have yourself a perfect holiday cookie!
Minty Mascarpone Oreo Snowflake Cookies
by The Tale of Two Kitchens; adapted from Kevin and Amanda
1 cup butter
4 oz mascarpone cheese (125 grams)
1 cup sugar
1 egg yolk
2.5 cups flour
1.5 tsp vanilla
1/2 tsp mint extract
10 crushed Oreo cookies (regular or mint flavored)
Preheat oven to 325 F. Cream butter and mascarpone for about 3 minutes. Slowly beat in sugar until light and fluffy. Add egg yolk, vanilla, and mint. Slowly beat in the flour until mixed. Stir in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and bake at 325 degrees for 12-15 minutes. Makes around 3 dozen cookies (when using a medium-sized cookie scoop).
A very special thanks to those who sent me delicious cookies:
Adri from Food-n-Thought
Rachel from Williams Kitchen
Hannah from Blue Kale Road