#BoozyBaking: Bourbon Shortbread with Mascarpone and Cherries

I was recently asked by my friends at Maker’s Mark to create a holiday dessert recipe sure to wow a dinner party. After thinking about it for a while, I took inspiration from mixologist Pamela Wiznitzer‘s recipe for an Old Fashioned. She uses REAL maraschino cherries – none of that supermarket junk with corn syrup and red dye 40. Sure enough, they pair perfectly with the sophisticated sweetness and classic American flavors of Maker’s Mark.

This recipe might sound fancy, but it requires no special skills or hard-to-find ingredients.  Just 20 minutes of time!

Bourbon Shortbread with Mascarpone and Cherries

2 cups flour

3/4 cup sugar

2 sticks cold butter, cubed

3 tablespoons + 1 tablespoon Maker’s Mark

8 oz mascarpone

1/3 cup powdered sugar

REAL maraschino cherries (look for Luxardo or Amarena Fabbri at any decent liquor store)

Preheat oven to 400 degrees

In a food processor, pulse flour, sugar and butter cubes until crumbs form and the dough starts to come together. Add 3 tablespoons Maker’s Mark and pulse to combine. (you can also do this by hand – just work the butter into the flour/sugar).

Pour dough into a 9″ springform pan and press down with the bottom of a glass (you might have some excess dough – if that is the case, just take it out). Bake for 20 minutes – until shortbread is browned.  Cool completely.

While the shortbread cools, whip the mascarpone until light and fluffy. Add powdered sugar and whip until well combined. Add 1 tablespoon Maker’s Mark and whip well.

Spread mascarpone mixture on top of the cooled shortbread. Dot with the fancy maraschino cherries. Slice and serve!

Amarena Fabbri
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