Mascarpone apricot cookies

Ingredients for 1 servings:

• 250 g mascarpone
• 100 g apricot jam
• 80 g butter, soft
• 80 g sugar
• 1 tsp lemon zest
• 150 g flour
• 100 g cornstarch
• ½ bag(s) of baking powder
• 1 pinch of salt
• 100 g powdered sugar
• 1 tsp cinnamon powder
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Using a hand mixer, beat the softened butter and sugar until creamy. Stir in the mascarpone, lemon zest, and jam. Sift the flour, cornstarch, and baking powder and mix. Add the sifted flour to the cream and mix everything well with a wooden spoon. Line a baking tray with baking paper and use a teaspoon to drop the dough into small heaps of about 20g each on the tray. They will spread during baking, so don’t place them too close together, or they’ll stick together. You might need a second tray. Bake in the oven at 180°C for 20-25 minutes until they are golden brown. Remove from the oven and allow to cool slightly. They will still be very soft. Place on a wire rack and allow to cool further. Now mix the powdered sugar with the lemon juice and cinnamon and decorate the cookies using a fine cake piping nozzle. We recommend letting the cookies air dry for 2-3 days until firm. Only then place them in a cookie tin. If you like it a little sweeter, you can double the amount of icing and brush it onto the cooled cookies after baking.