I have a question about the recipe "Cream Cheese Cookies" from merrill.
Merrill, I am wondering if I could use mascarpone instead of cream cheese since I have it at home right now.
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Merrill is a co-founder of Food52.
I've never tried it before -- I think the different moisture content (mascarpone is not as dense as cream cheese) would have a significant effect on the texture of the cookies, and the flavor would also be quite different. Seems a little risky to me, but if you try it, report back!
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