Crave Brothers Farmstead Mascarpone Walnut Thumbprint Cookies with Lemon-Orange Curd Curd:


½ cup fresh squeezed lemon juice

1/3 cup fresh squeezed orange juice

2 teaspoons orange zest (divided)

2 teaspoons lemon zest (divided)

2 tablespoons cornstarch

1 cup granulated sugar

pinch salt

3 egg yolks from large eggs

Cookie Dough:

2 -2/3 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

6 ounces Crave Brothers Farmstead Mascarpone Cheese

1 stick unsalted butter, room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

1 cup coarsely chopped toasted walnuts

Drizzle:

2/3 cup quality white chocolate baking chips

½ teaspoon vegetable oi

l For the curd, in a small heavy saucepan whisk lemon juice, orange juice, 1 teaspoon each orange zest and lemon zest and cornstarch together until smooth. Reserve remaining zest for cookie dough. Add the sugar, salt and egg yolks to saucepan; whisk until well blended. Cook over medium heat, whisking constantly until mixture just begins to bubble, about 8 to 10 minutes. Remove from heat and pour curd into a bowl, press plastic wrap onto curd and refrigerate 30 minutes or until cold.

After curd chills. Heat oven to 350 degrees F. Line three large cookie sheets with parchment paper. For the cookie dough, in a medium bowl, whisk flour, baking soda and salt together; set aside. In a large bowl, beat mascarpone, butter, sugar, extract and reserved zests with an electric mixer for 2 minutes. Gradually add flour mixture to mascarpone mixture, beating until a soft dough forms. Stir in the walnuts. Cover and refrigerate 30 minutes.

Form the chilled dough into balls about 1-1/4-inch-thick and place 2-inches apart on lined cookie sheets. Using your thumb, indent center of balls, reshaping any cracked edges. Bake 12 minutes, rotating sheets front to back half-way through baking. Remove from oven, press down on indentation using back of a spoon. Fill indentations with a rounded teaspoon of curd. Return to oven and bake 3 minutes. Let cookies set on cookie sheet 2 minutes then transfer to a wire rack. Cool completely.

For the drizzle, stir baking chips and oil together in a microwavable safe cup and microwave on High 20 seconds then stir. Microwave every 5 seconds stirring again until smooth. Drizzle over cookies and after drizzle sets, store cookies in refrigerator.

Yields 2 ½ dozen cookies Note: Toast walnuts in a nonstick skillet on stovetop over medium heat until fragrant. Cool before chopping.



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