Unusual recipes

Chocolate Spice Cookies with Mascarpone Frosting and Candied Kumquats

Chocolate Spice Cookies with Mascarpone Frosting and Candied Kumquats


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

Chocolate Spice Cookies

  • 1 1/2 cups unsalted butter
  • 2 large eggs, beaten to blend
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon plus a pinch cayenne pepper
  • 2 tablespoons finely chopped crystallized ginger

Mascarpone Frosting

  • 8 ounces mascarpone or Neufchâtel cream cheese
  • 1/2 cup (1 stick) unsalted butter, cut into 1' pieces, at room temperature
  • 1 teaspoon vanilla extract

Candied Kumquats

  • 10 kumquats, thinly sliced
  • 1/2 vanilla bean, split in half and seeds scraped out

Recipe Preparation

Chocolate Spice Cookies

  • Using an electric mixer, beat butter and sugar, occasionally scraping down sides of bowl, until smooth. Add eggs and beat until fluffy.

  • Whisk flour and next 5 ingredients in a medium bowl. Add to butter mixture and beat until well blended. Stir in ginger. Divide dough in half; roll each into a 1 1/2"-thick log. Wrap each log in plastic and chill for at least 1 hour or overnight. DO AHEAD: Can be made 1 month ahead; keep frozen.

  • Preheat oven to 350°. Line 2 baking sheets with parchment paper. Unwrap 1 dough log; transfer to a well-floured cutting board. Cut log into 1/4"-thick rounds and place 1" apart on prepared baking sheets. Bake cookies until slightly crisp, 8–10 minutes, then let cool completely.

  • Repeat with remaining dough log, using cooled baking sheets and fresh parchment paper.

Mascarpone Frosting

  • Using an electric mixer, beat mascarpone and butter in a small bowl. Add sugar and vanilla extract and beat until blended and smooth.

Candied Kumquats

  • Heat sugar and 1 cup water in a small saucepan over medium heat, stirring frequently, until sugar dissolves. Add kumquats and scrape in seeds from vanilla bean; add bean. Bring to a simmer and cook until reduced and golden colored, 15–20 minutes. Remove from heat and let cool. Place kumquat slices on parchment paper to dry.

  • Spread mascarpone frosting over cookies and top each with a candied kumquat.

Recipe by Marissa Lippert,Reviews Section


Watch the video: Make Ahead Mashed Potatoes - Mascarpone Mashed Potatoes Recipe (May 2022).