INGREDIENTS:
- 8 ounces mascarpone cheese
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons confectioners’ sugar
- 5 tablespoons granulated or turbinado sugar
DIRECTIONS:
1. Place mascarpone in the bowl of an electric mixer. Stir in flour, confectioners’ sugar, and a pinch of salt. Mix briefly until a dough is formed. Turn dough out onto a clean work surface, lightly dusted with flour. Knead several minutes until smooth. Pat dough into a 6-inch square and wrap in plastic wrap. Refrigerate 1 hour.
2. Preheat oven to 425°F. On a lightly floured surface, roll out dough with a rolling pin to make a 14 x 16 inch rectangle. Wrap dough around rolling pin and unroll onto a 14 x 16 cookie sheet. Sprinkle evenly with granulated sugar.
3. Bake until cookie turns golden brown, 12 to 14 minutes. The cookie will crisp and puffy in spots, and the sugar will caramelize in patches on the surface. Let cool. Serve with Lemon Buttermilk Ice Cream.
SERVES 8
