Mascarpone Creams - butter

Method

• Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, nutmeg, baking soda, and salt.
• Beat mixture until combined, scraping side of bowl occasionally.
• Beat in mascarpone cheese and egg.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour.
• Divide dough in half.
• If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.
• On a lightly floured surface, roll half of the dough at a time to a 1/8-inch thickness.
• Using 3-inch cookie cutters, cut out dough.
• If desired, cut a small hole in the top of each cookie with a straw.
• Using hors d?oeuvre cutters, cut a small shape from the centers of half of the cookies.
• Place whole cookies on one lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet (they may bake at different rates).
• Bake for 5 to 7 minutes or until edges start to brown.
• Transfer cookies to a wire rack; cool.
• Spread cutout cookies with Powdered Sugar Glaze and sprinkle with nonpareils; let glaze set.
• To assemble cookies, spread the flat side of each whole cookie with about 1/2 teaspoon of the preserves.
• Top with a cutout cookie, flat side down.
• Makes about 64 sandwich cookies.
• Powdered Sugar Glaze: In a small bowl, combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla.
• Stir in enough milk (2 to 4 teaspoons) to make icing easy to spread.
• Make-Ahead Tip: Prepare and bake the cookies as directed; cool (do not ice or fill).
• Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temperature for up to 3 days or freeze for up to 3 months.
• Thaw frozen cookies, covered, at room temperature.
• Spread with glaze, decorate, and fill as directed.
• If desired, store cookies in an airtight container for up to 24 hours.