Honey Walnut Cookies with Mascarpone Pear Dip

Honey Walnut Cookies with Mascarpone Pear Dip

prep time

minutes
cook time
8
minutes
servings
5
dozen

Ingredients

















Cooking Instructions

For cookies:


1

Heat oven to 350°F. In medium mixing bowl, beat butter and sugar until light and fluffy. Mix in egg and honey.


2

In separate mixing bowl, whisk flour, walnuts, baking powder and salt.


3

Mix dry ingredients into egg-honey mixture a little at a time until fully combined.


4

Pack dough into cookie press fitted with long wavy line disc. On ungreased cookie sheet, press out lines of dough that span width of the sheet. Slice lines every 2 inches to create individual cookies. (Feel free to experiment with other shapes as well.) Bake 8 minutes or until cookies are golden brown. Cool cookies on cookie sheet.


For dip:


1

Heat small skillet over medium-low heat. Add butter and melt, swirling to coat skillet bottom. Add pears, brown sugar and cinnamon. Cook, stirring frequently, 10 minutes or until sugar is completely dissolved and beginning to bubble and pears are very soft. Remove from heat; stir in vanilla and cool to room temperature.


2

In small bowl, whip mascarpone using hand blender or by vigorously whisking. Do not overbeat. Mix in cooled pears. (If the cheese does curdle during this process, correct by heating the dip slightly in a double boiler while vigorously whisking until smooth. Then, re-thicken by transferring the bowl of dip into an ice bath and whisking again.)


3

Serve alongside cookies.


Ingredients

















Cooking Instructions

For cookies:


1

Heat oven to 350°F. In medium mixing bowl, beat butter and sugar until light and fluffy. Mix in egg and honey.


2

In separate mixing bowl, whisk flour, walnuts, baking powder and salt.


3

Mix dry ingredients into egg-honey mixture a little at a time until fully combined.


4

Pack dough into cookie press fitted with long wavy line disc. On ungreased cookie sheet, press out lines of dough that span width of the sheet. Slice lines every 2 inches to create individual cookies. (Feel free to experiment with other shapes as well.) Bake 8 minutes or until cookies are golden brown. Cool cookies on cookie sheet.


For dip:


1

Heat small skillet over medium-low heat. Add butter and melt, swirling to coat skillet bottom. Add pears, brown sugar and cinnamon. Cook, stirring frequently, 10 minutes or until sugar is completely dissolved and beginning to bubble and pears are very soft. Remove from heat; stir in vanilla and cool to room temperature.


2

In small bowl, whip mascarpone using hand blender or by vigorously whisking. Do not overbeat. Mix in cooled pears. (If the cheese does curdle during this process, correct by heating the dip slightly in a double boiler while vigorously whisking until smooth. Then, re-thicken by transferring the bowl of dip into an ice bath and whisking again.)


3

Serve alongside cookies.


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