Favorite Mascarpone Sugar Cookies

Instructions

Mascarpone Cookie Dough:

1. Cream butter and sugar in a large bowl until light and fluffy. Add egg yolk and vanilla; beat until mixture is blended. Beat in mascarpone just until combined. Gradually add flour, mixing well after each addition. Divide dough into thirds. Next steps for each portion of dough are located under cookie type.

Reindeer Cookies:

1. Shape a third of the dough into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
2. Heat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thick. Cut with a floured 2 1/2-inch round cookie cutter. Place 1 inch apart on parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack. Cool completely.
3. Pipe antlers and eyes with black decorating icing on cookies. Dot white decorating icing to secure M&M noses. Yields about 1 1/2 dozen cookies.

Chocolate-peppermint Cookies:

1. Place a third of the dough on waxed paper; shape with paper into a 6-inch long, rectangular roll. Wrap in plastic wrap. Freeze for at least 1 hour.
2. Heat oven to 350°F. Cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack. Cool completely.
3. Melt chocolate chips in a microwave-safe bowl on high in 20-second intervals, stirring until smooth. Dip half of each cookie into chocolate; let any excess chocolate drip off. Place on waxed paper-lined baking sheets. Sprinkle with peppermint candies. Refrigerate until chocolate is set. Yields 2 dozen cookies.

Toffee Cookies:

1. Stir 1/3 cup toffee bits into remaining dough. Place dough on waxed paper; shape with paper into a 6-inch long, round roll. Wrap in plastic wrap. Freeze for at least 1 hour.
2. Roll dough in 1/2 cup toffee bits. Rewrap; freeze for at least 30 minutes. Save any leftover toffee bits for a different recipe.
3. Heat oven to 350°F. Cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack. Cool completely. Yields 2 dozen cookies.