Blueberry Almond Crunch Doodles

This cookie is a variation of a snicker doodle with the addition of blueberries and topped with a mascarpone icing.

Ingredients:

• 1/2 cup margaine, softened
• 1/2 cup shortening
• 2 eggs
• 1 3/4 cups sugar
• 2 1/2 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon soda
• 1/4 teaspoon salt
• 1 cup dried blueberries
• 1 cup almonds, chopped
• 2 teaspoons ground cinnamon
• 1 cup confectioner's sugar
• 2 tablespoons mascarpone cheese
• 2-2 1/2 tablespoons milk

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, cream margarine and shortening. Add eggs and 1 1/2 cups sugar then mix well. In a medium bowl, combine flour, cream of tartar, soda and salt. Add flour mixture to creamed mixture in 3 parts and mix well. Stir in blueberries and almonds. In a small bowl, combine remaining sugar and cinnamon, then set aside. Shape dough by rounded teaspoon into 1 1/2 inch balls. Roll balls in cinnamon and sugar and place on ungreased baking sheet. Bake 10-12 minutes until edges become light brown. Let set on cookie sheet 3 minutes then remove to a cooling rack. Cookies will harden as they cool. Combine confectioner's sugar, mascarpone cheese and milk until smooth. Drizzle over cookies.   

Number of Servings: 4 dozen