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1
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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2
Add granulated sugar, baking powder, nutmeg, baking soda, and salt.
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3
Beat mixture until combined, scraping side of bowl occasionally.
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4
Beat in mascarpone cheese and egg.
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5
Beat in as much of the flour as you can with the mixer.
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6
Using a wooden spoon, stir in any remaining flour.
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7
Divide dough in half.
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8
If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.
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9
On a lightly floured surface, roll half of the dough at a time to a 1/8-inch thickness.
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10
Using 3-inch cookie cutters, cut out dough.
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11
If desired, cut a small hole in the top of each cookie with a straw.
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12
Using hors d?oeuvre cutters, cut a small shape from the centers of half of the cookies.
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13
Place whole cookies on one lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet (they may bake at different rates).
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14
Bake for 5 to 7 minutes or until edges start to brown.
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15
Transfer cookies to a wire rack; cool.
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16
Spread cutout cookies with Powdered Sugar Glaze and sprinkle with nonpareils; let glaze set.
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17
To assemble cookies, spread the flat side of each whole cookie with about 1/2 teaspoon of the preserves.
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18
Top with a cutout cookie, flat side down.
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19
Powdered Sugar Glaze: In a small bowl, combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla.
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20
Stir in enough milk (2 to 4 teaspoons) to make icing easy to spread.
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21
Make-Ahead Tip: Prepare and bake the cookies as directed; cool (do not ice or fill).
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22
Place cookies in layers separated by waxed paper in an airtight container.
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23
Store at room temperature for up to 3 days or freeze for up to 3 months.
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24
Thaw frozen cookies, covered, at room temperature.
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25
Spread with glaze, decorate, and fill as directed.
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26
If desired, store cookies in an airtight container for up to 24 hours.
