In honor of the fact that, at this moment, we are not on our way to San Diego, as planned, and that we are indeed snowed in at the Huntsville airport in Alabama, and that tonight, during the BCS National Championship game, where the team from my hometown, where I lived and grew up for 20 years, will be playing in their first national championship game of my lifetime, I will not be watching from our hotel room, but I will in fact be 30,000 feet above California, somewhere between LA and San Diego, after my 4th plane change of the day, where I will not have access to a television or radio…
And in honor of the fact that I’ve taken 3 showers in the past 24 hours…
I’m going to eat cookies.
These cookies were inspired by a recent visit to one of my favorite gelaterias, Scoops in LA. Since, cruelly, I’ll only be at LAX for a quick layover, and unable to indulge at some of my favorite places like The Griddle Cafe, Joan’s on Third, and Scoops, I’ll have to settle for these cookies. These decadently delicious, knock-your-socks off cookies.
At Scoops they combine the craziest, wackiest flavors into easily the most outstanding gelato I’ve ever had. The last time I was there I had the Mascarpone Brownie gelato and it was some of the creamiest, richest, most decadent ice cream I’d ever tasted! I would’ve never thought mascarpone would work so well in dessert form, but one bite of this gelato and I was sold. I knew I had to try it in these cookies.
Just a few simple ingredients here. Sugar, flour, butter, mascarpone cheese, vanilla, and an egg yolk. And if you’re wondering what to do with that leftover egg white, do try these candied pecans. (Which would also work excellently in these cookies if you’re into that sort of thing.)
I didn’t have any brownies lying around, but I did have an abundance of Oreo cookies, so in honor of the Ricotta Marsala Oreo flavor at Scoops, I decided to use them!
Oh, Mascarpone. So enchantingly smooth and creamy.
Here’s another one I’ve been mispronouncing, along with quinoa and rugelach.
I’ve been saying MAR-ska-pone.
It’s actually mas-car-poh-nay.
Yes, with a nay on the end.
Think the Seinfeld episode where Jerry’s at a dinner party and he says he hates anyone that ever had a pony when they were growing up. And the guest of honor indignantly replies “I had a pony. When I was a little girl in Poland, we all had ponies! My sister had pony. My cousin had pony. He was a beautiful pony! And I loved him. ”
And a MAS-car at the beginning.
You’d think I wouldn’t have a problem with this pronunciation, being from Alabama.
Anyway! You’re going to cream the butter and the mas-car-poh-nay cheese together.
Then slowly add in the sugar and beat until light and fluffy. Beat in the egg yolk and vanilla, then add the flour and mix until combined,
Now we’re just going to lightly crush the Oreos here…
And gently stir them into the batter.
Time to scoop! Bake these at 325 degrees for 12-15 minutes.
The addition of mas-car-poh-nay cheese makes these cookies incredibly rich, dense, and chewy. I cannot say enough good things about these cookies!
And they keep fresh for a long time.
Probably as long as it’s going to take me to get used to saying mas-car-poh-nay.
Mascarpone Oreo Snowflake Cookies
1 cup butter
3 oz mascarpone cheese
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp vanilla
5-7 crushed Oreo cookies
Preheat oven to 325 F. Cream the butter and mascarpone cheese for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, then 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.