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Italian Butter Spritz with Chocolate Hazelnut Mascarpone Creme

By admin | December 1, 2016

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Makes about 3 dozen

For the cookies:
1 cup butter, room temperature
3cup granulated sugar
1 large egg
1 1teaspoons vanilla extract
1teaspoon baking powder
1 dash salt
2 1/2 all-purpose flour

For the filling:
1/2 cup Giandiua Chocolate Hazelnut Spread
1/2 cup Mascarpone Cheese


  1. Preheat the oven to 350 degrees.
  2. In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
  3. Add the egg and vanilla and mix until combined.
  4. At low speed add the combined dry ingredients and mix until just blended. Do not over mix.
  5. Place into a Kuhn Rikon Cookie Press with a poinsettia tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
  6. Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
  7. Remove from pans by sliding the whole piece of parchment onto a large wire rack, and cool completely.
  8. Mix together the Gianduia and the mascarpone cheese until thoroughly combined.
  9. Place filling in a pastry bag with a star tip. Filling can be used to make a sandwich cookie or simply pipe a little star in the middle of each poinsettia cookie.

About Keli Sim DeRitis

Keli owns Poggi Bonsi Gifts at The Landing in Renton, Washington. Keli is an artist and designer and is passionate about cooking, travel and unique products. Connect with me on Google+

Topics: Cooking Class Recipes, Italian Holiday Cookies, Recipes | No Comments »


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