Mascarpone Cookies with Ganache Filling Recipe

Mascarpone Cookies With Ganache Filling

Bittersweet chocolate teams with whipping cream to make a smooth, rich chocolate filling for these delicious cookies.

35 min.prep time 3:55total time
4 1/2 dozen cookies
353 Ratings

Ingredients

Cookie

1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 egg
1/2 cup mascarpone cheese, softened
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
Sugar

Filling

1/2 cup whipping cream
6 (1-ounce) squares bittersweet baking chocolate
2 tablespoons LAND O LAKES® Butter

Directions

Combine sugar and 1/2 cup butter in large bowl. Beat on medium speed, scraping bowl often, until creamy. Add egg, mascarpone cheese and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).

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 for 6 to 8 minutes or until edges begin to brown. Transfer to wire 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 until slightly thickened (about 15 minutes). Remove bowl from ice water.

Spoon about 1 teaspoon 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.

Recipe Tip

Bake the 3/4-inch center cut-outs at 375°F. for 5 to 6 minutes or until edges begin to brown. Serve as “mini-bite” cookies.

Recipe Tip:
Mascarpone cheese originated in Italy’s Lombardy region. Its buttery-rich flavor lends itself well to blending with other flavors. The double-cream to triple-cream cheese comes from cow’s milk. Look for it in refrigerated specialty cheese sections of supermarkets or gourmet food markets.

Nutrition Facts (1 sandwich cookie)

Calories: 90

Fat: 5g

Cholesterol: 15mg

Sodium: 35mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #13587©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

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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