Mascarpone With Cookie Dippers Food

CHOCOLATE COOKIE CHEESECAKE DIP

Steps:

• Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.

MASCARPONE WITH COOKIE DIPPERS

Steps:

• For the pastry dippers, preheat oven to 375.
• On a lightly floured surface, roll out pastry to 1/4 inch thick.
• Brush liberally with egg wash and sprinkle with sugar (don't be skimpy!).
• Cut pastry into strips and twist tightly.
• Place on parchment lined baking sheet (can weigh ends down with pie weights or dried beans if you wish).
• Bake for 18-20 minutes or until golden brown.
• For the mascarpone cream, whip cream (whipping) to soft peaks.
• Add mascarpone and remaining ingredients and whip until it holds it shape when whisk is lifted.
• Be careful not to overbeat! Due to the fat content in both the whipping cream and mascarpone, if you overbeat you will end up with sweet butter!
• Enjoy!

ELEGANT MASCARPONE TOPPED SUGAR COOKIES (DECEIVINGLY EASY)

Steps:

• Prepare sugar cookies as directed on the package and cool.
• Mix mascarpone with confectioner's sugar.
• Place the cheese mixture in a pastry bag and pipe through a star tip onto the cookie.*.
• Remove stem from strawberry and slice in half.
• Place one half of a strawberry on each cookie. You can use a single raspberry or blackberry instead of strawberries if you prefer.
• * You can carefully spoon the cheese mixture on the cookie if you don't have a pastry bag.