Strawberry Mascarpone Cookies

I got really excited about Spring produce and bought a huge thing of strawberries.  Before I could eat them all fresh, they were starting to go bad.  I had to toss a few that were too far gone, but decided I'd bake with the ones that were left!  I saw the barely touched tub of mascarpone in my fridge and knew I'd make a riff off the blackberry mascarpone cookies I made last summer.
8 oz. mascarpone cheese, softened
4 tablespoons butter (half a stick), softened
1 1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
scant 1/2 teaspoon salt
1 cup diced strawberries

Preheat your oven to 325.  Mix your cheese and butter in a stand mixer until uniform.

Add in the sugar and beat until light and fluffy.
Add the egg and vanilla extract and mix.
In a separate bowl, mix the flour, baking powder, and salt.  Add the flour mixture to the cheese mixture in a couple batches, and mix until incorporated.
Slowly mix in the srawberries by hand using a spatula, you don't want them to be crushed!  I was lazy and just slowly pulsed the mixer to incorporate the strawberries.
Food porn.
I used my teaspoon cookie scoop to create uniform drop cookies on a parchment paper lined cookie sheet.  The dough is rather sticky, and the scoop makes it somewhat easier to work with.
Bake these little puppies for 12-14 minutes at 325 degrees.  Mine were in for about 13 minutes consistently- the top will not look very done, but the bottom edges should start getting some brown to them.
The strawberries get an even sweeter more concentrated flavor.  The mascarpone cookies are killer right out of the oven, but are even more delicious chilled (think of these like mini and portable strawberry cheesecakes).
These would be perfect for Mother's Day brunch, or a picnic, or chillin on a rooftop with some strawberry wine to accompany (trust me on that last one).
I thought my adaptation worked out perfectly, and I learned my lesson from my blackberry mascarpone cookies- using less fruit and a little more flour means they stay together better.
Another Spring recipe to get excited about, and they really are super easy!
Totally make these cookies soon, and hope for some sunny skies to accompany them :-)

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