Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Bittersweet chocolate teams with whipping cream to make a smooth, rich chocolate filling for these delicious cookies.
Combine sugar and 1/2 cup butter in bowl. Beat on medium speed, scraping bowl often, until creamy. Add egg, mascarpone cheese and almond flavoring; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half. Shape each into disk; flatten slightly. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 3/4-inch cookie cutter. Cut a 3/4-inch shape from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets.
Sprinkle cookies with cut-out center with sugar. Bake 6-8 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.
Place whipping cream in 1-quart saucepan. Cook over low heat until bubbles form around outside edge. Remove from heat; stir in chocolate and 2 tablespoons butter until smooth. Pour into small bowl; place small bowl into larger bowl of ice water. Stir occasionally 15 minutes or until slightly thickened. Remove bowl from ice water.
filling onto bottom side of cookies without cut-outs. Top with cookie with cut-out center, sugar-side up. Let stand until filling is set.
Dietary Fiber: 0g
I made these gluten free, substituting a gluten free flour mix for the regular flour. This was the best gluten free dough with which I have ever worked. Easy to roll, not a bit crumbly. The cookies themselves are wonderful, with or without the ganache. Gluten free cookies tend to be delicate but these hold up very well. I've been reading that extra protein in gluten free dough helps replace the missing gluten protein and believe the mascarpone cheese really enhances this dough. I look forward to playing with it and trying new variations.
Could you make this recipe ahead of time and freeze the dough? Or would it not freeze well because of the mascarpone?
Delicious cookie. I made the with the chocolate and some without. Both were very good. The chocolate ones reminded me of Pepridge Farms Milano cookies
Easy to roll, would make a great plain sugar cookie. Unfortunately my chocolate seized when I put the bowl in ice water. Still tasted great.
I substitute the sugar with only 1/2 cup Xylosweet or it is far to sweet
Very moist and delicious!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1469
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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