200g granulated sugar
100g light brown sugar
227g unsalted butter – softened
115g mascarpone cheese – softened
1 large egg – room temperature
8g pure vanilla extract
2g pure almond extract
240g plain flour
8g baking powder
300g whole pecan halves – dry roasted* and cooled
In mixer, cream together butter, mascarpone, and sugars.
Add egg, extracts, and mix well Sift together dry ingredients (flour, bs, and salt); stir into batter until just mixed well.
Stir in nuts
Refrigerate dough, covered, for at least one hour.
Drop batter, using a small (3 cm) ice cream scoop, onto parchment lined cookie sheets, 5 cm apart
Bake at 350ºF/175°C for 15 to 17 minutes
Cool pan on a rack for five minutes, then slide cookies directly on a rack to finish cooling.
Sift cooled cookies with powdered sugar, right before serving.
* to dry roast pecans – place pecans onto a small pan and roast in a 325⁰ oven for about 12 – 15 min.; do not burn!