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Preheat oven to 180°C. Line baking sheet with baking paper and spar lightly with non stick spray.
Beat butter, mascarpone, sugar and eggs until creamy and light.
Sift the dry ingredients together and add to the butter mixture.
Mix to a smooth dough. Spoon into a large piping bag fitted with large star point.
Pipe 6 – 7 cm long cookies onto prepared baking sheets. Refrigerate for 1 hour.
Bake for 10 – 12 minutes until golden brown.
Leave to cool slightly on baking sheet before transferring to a wire rack to cool completely.
Dip the one side of the cookie in the melted chocolate and place on a wire rack to allow for the excess chocolate to drip off and for the chocolate to set.
Store in an airtight container.
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