Chocolate Mascarpone Thumbprints

I’m back to reality.  Not sure if I like it yet or not but at least I’m well rested 🙂  Vacation was fantastic so rather than bore you with all the totally awesome details, here’s my vacation in an instagram nutshell…

To delay facing the mountain of suitcases waiting to be unpacked I rummaged through the rather pitiful looking fridge for something to bake with.  With a few random odds and ends I was able to whip up these cookies.  Rich, brownie-like thumbprints topped with fresh raspberries in perfectly measured mouthfuls.  I actually tried them topped with marshmallows, jam and mascarpone as well but they definitely tasted best with the fresh berries.  Feel free to try your own toppings too!

One Year Ago:  Phyllo Cups with Pistachio Cream and Raspberries (I apparently have a thing for mascarpone and raspberries this time of year)

Chocolate Mascarpone Thumbprints
Yields approximately 20 cookies

Ingredients:

1/2 stick (1/4 cup) unsalted butter, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/2 cup sugar
1 large egg yolk
1/4 teaspoon almond extract
3/4 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt

20 raspberries, a 6 ounce container should do it :), rinsed and dried

Directions:

1. Cream the butter, mascarpone cheese and sugar in a medium size mixing bowl (or standing mixer) on medium speed about 3-5 minutes or until lightened in color and fluffy.  Beat in egg yolk and extract.  Sift the flour, cocoa  powder and salt right into the bowl and beat on low speed until combined, making sure to scrape down the sides and bottom of bowl.

2. Cover the dough with plastic wrap and refrigerate for 15 minutes.  This will chill it slightly but the dough will still be slightly sticky.  Preheat oven to 350 degrees (F).  Line a baking sheet with parchment paper.

3. Roll the dough into 1 inch balls and place on baking sheet in rows spaced 2 inches apart.  Dip your thumb (or knuckle) in a bit of water just so its clean and damp not dripping and press into the center of each cookie leaving a small indent. Lightly press a raspberry into each indent.  Bake in preheated oven for 10 minutes or until cookies are set.  Remove cookies to a cooling rack and let cool completely before eating (who am I kidding, these are fantastic warm-just be careful biting into the raspberry!)