lemon mascarpone shortbread

Makes 24-26 cookies 

1/2 pound unsalted butter at room temperature

3/4 cup sugar

1/4 cup mascarpone 

2 tablespoons lemon zest 

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. 

Add the butter, sugar, mascarpone, lemon zest and juice, and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on medium and cream the ingredients together until light in color, about 2 minutes. Turn the mixer to low and add the flour and kosher salt and mix until the dough comes together. Turn off the mixer and dump the dough onto a floured surface. Form the dough into a flat disk, wrap in plastic wrap, and allow to rest in the refrigerator for at least 30 minutes. 

After resting, roll out the dough on a floured surface to 1/2 inch thick. Cut into desired shapes. Place on a baking sheet lined with parchment paper and bake on the middle rack for 20 minutes. Allow to cool to room temperature on a wire rack.