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Take a page from chef Michael Schlow’s recipe book and treat your favorite sweet-tooths to his one-of-a-kind Mascarporeos. The quick-cooking chocolate shortbread cookies are served with a mascarpone whip for dipping, making the dessert a creamy-crunchy, rich and tangy marriage of opposites. Jar the whip and bag the goodies for a delicious giftable duo.

See the 12 Days of Cookies here.


For the cookies:
  • 1/2 pound butter, unsalted and softened
  • 3/4 cup confectioner's sugar
  • 1/3 cup black cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
For the mascarpone whip:
  • 2/3 cup sugar
  • 3 tablespoons whole milk
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon lemon juice
  • 8 ounces mascarpone cheese
  • 4 ounces sour cream


For the cookies:
  1. Preheat the oven to 325ºF. In an electric mixer with the paddle attachment, lightly whip the softened butter. Once the butter is soft, slowly add the remaining ingredients, in order, until the mixture is well combined.
  2. Lay the mixture on a clean, dry table or work area for rolling (a cooler area is better.) With a rolling pin, roll out to 1/8-inch thickness, using additional flour, as needed.
  3. Line a cookie sheet with wax paper and spray well with non-stick spray. Using your choice of cookie cutter shape, cut and place the cookies onto the sheet for cooking. Bake for 6 minutes, rotating halfway through. Allow to cool for 15-20 minutes before serving.
For the mascarpone whip:
  1. While the cookies are baking, add the sugar, milk, vanilla extract and lemon juice to the mixer bowl and whisk at medium speed until combined, about 2 minutes.
  2. Next add the mascarpone and sour cream and continue on medium speed until soft peaks are achieved, about 3 additional minutes. (The mascarpone mixture will retain its peaks for about 2 days, after that you may want to rewhip for a minute or 2 before serving.) Place in a bowl for dipping and serve with the cookies.

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