Ingredients
- 1 1 1 package refrigerated sugar cookies
- 1 1 1 package (2 oz) Pecan Chips (1/2 cup)
- 1 1 1 container (8 oz.) mascarpone cheese
- 2 2 2 tablespoons powdered sugar
- 1/2 1/2 1/2 teaspoon Pure Vanilla Extract
- 1/4 1/4 1/4 cup Strawberry Preserves
- 2 2 2 tablespoons milk chocolate baking chips
- 2 2 2 tablespoons premier white baking chips
- 6 6 6 small strawberries, cut in half
Preparation
Step 1
1 Heat oven to 350°. Shape cookies into balls; roll 12 cookies in pecans, pressing into dough. Place all cookies 2 inches apart on large ungreased cookie sheets.
2 Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3 Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
4 In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
5 Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.
1 Serving: Calories 260