Moody Monday: Baker Bettie’s Cookie Wars 2012 / Hazelnut Shortbread with Marscapone Frosting

April 23, 2012

Oh…Hi, Monday. Did anyone go to Record Store Day on Saturday? I went to support my local store and listen to one of my co-worker’s DJ. Also, I picked up the newest Nobunny album as a house warming gift to Wyatt and I and got an exclusive Record Store Day 7″.

Anyways, my monday has not been SO moody so far because I am still on cloud nine from finding out I won Baker Bettie’s Cookie Wars yesterday! Yay! It is the first food (or blog) contest I have ever entered (I am the LEAST competitive person you will ever meet) but it was a super fun challenge to create something within the guidelines of the contest.

Soooo…for my Moody Monday post I am going to celebrate my cookie creation by posting the recipe and some pictures!

Make sure to go check out what everyone else who entered made because there are some serious creative cookies in there. I can’t wait to try the Passion Fruit Goat Cheese Mint Cookies or the Chili Dipped Coffee Biscotti. Mmmmm!

 

For the cookie:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 sticks of butter, softened
  • 3/4 cup brown sugar
  • 1/3 cup chopped hazelnut

For the frosting:

  • 1 cup mascarpone cheese
  • 1 vanilla bean, seeds only
  • 1 Tablespoon Honey
  • dash of vanilla extract
  •  Blackberries for garnish

Preheat oven to 325 degrees. Combine the flour, salt, and cinnamon in a bowl. In another bowl, blend the butter and brown sugar until fluffy. Then mix in the dry ingredients to the butter/sugar fixture. Fold in the hazelnuts. Spread dough (you can try to roll it but it’s a bit crumbly) onto a floured counter top and cut out desired shapes. Place on a greased cookie sheet. Cook for 10 to 12 minutes or until the edges brown (this will depend on how thick you make the dough).

Remove from oven and let cool.

To make the frosting: Take out the vanilla seeds by slicing the pod in half and scraping a knife along the inside of the bean. Whisk together the mascarpone, vanilla seeds, honey, and vanilla extract. Spread on the shortbread and top with a blackberry!

 

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14 Comments

  • Reply Lucy April 23, 2012 at 5:23 pm

    Congratulations! These look delicious. Winning a competition would brighten anybody’s Monday – great way to start the week :)

    • Reply shellywest April 23, 2012 at 5:36 pm

      Thanks so much, Lucy! It has definitely brightened my day!

  • Reply Heike Herrling April 23, 2012 at 5:39 pm

    They look great! Congratulations :)
    how many gs is a stick of butter?

    • Reply shellywest April 23, 2012 at 5:57 pm

      Thank you! gs=grams? 226 grams. It’s a lot but that’s what makes it melt in your mouth!

      • Reply Heike Herrling April 24, 2012 at 5:35 pm

        Oh great! Thanks. We have pats of 250 grams butter here, so I wasn’t quite sure. Cheers, H

  • Reply caitlingaudette April 24, 2012 at 8:20 am

    Congratulations!!

  • Reply Hazelnut Shortbread with Mascaporne and Blackberries – Venturing into the Baking World « Tiny Chili Pepper May 1, 2012 at 3:09 pm

    [...] found and tried another amazing cookie recipe recently. It’s called Hazelnut Shortbread with Mascaporne Frosting and it produces these pretty little cookies with a taste of harmony. The nutty and crumbly [...]

  • Reply Harini Riana May 1, 2012 at 3:16 pm

    Congrats! I really like your recipe. I wrote a little write up on my blog :)

    http://tinychilipepper.wordpress.com/2012/05/01/hazelnut-shortbread-with-mascaporne-and-blackberries-venturing-into-the-baking-world/

  • Reply Berry Mango Yogurt Popsicles « Vegetarian 'Ventures June 12, 2012 at 4:29 pm

    [...] Anyways, I compromised on these popsicle molds because not only are they smaller and cheaper but you can make sooo many healthy summer treats with them! I actually picked them up with the gift card that BakerInRecovery (Formerly Baker Bettie) sent more for my cookie recipe. [...]

  • Reply Wake up with Mascarpone: Breakfast Bowl & Breakfast Sandwich | V January 10, 2013 at 1:50 pm

    [...] when I purchase mascarpone, I use it up in one sitting by making a fruit dip or smothering on top of cookies. However, this time I’ve been savoring it by throwing a tablespoon or two into pretty much [...]

  • Reply Gluten Free Pecan Tart Chocolate Genache Mascarpone Drizzle | V January 18, 2013 at 9:50 am

    [...] weird love child of this recipe and this [...]

  • Reply Searchable Saturday | V April 6, 2013 at 7:19 am

    [...] /// Baker Bettie is hosting her annual Cookie Wars. I was the winner last year (woooo!) with my Hazelnut Shortbread Cookies with Mascarpone Frosting and can’t wait to enter again! If you are looking for some inspiration, check out her post [...]

  • Reply alyssa April 26, 2013 at 9:14 pm

    Thank you for the wonderful recipe. I did not have any luck finding hazelnuts so i substituted with macadamia nuts, but i received rave reviews about them. my father has decided these are his favorite shortbread cookies, bar none.

    i can’t wait to test out your other recipes!

    • Reply Shellywest April 28, 2013 at 7:10 pm

      Thanks, Alyssa! So glad to hear you made these and are loving them!

    Thoughts?!