Bittersweet chocolate teams with whipping cream to make a smooth, rich chocolate filling for these delicious cookies.
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1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® 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
1/2 cup Land O Lakes® Heavy Whipping Cream
6 (1-ounce) squares bittersweet baking chocolate
2 tablespoons Land O Lakes® Butter
Combine sugar and 1/2 cup butter in bowl. Beat on medium speed, scraping bowl often, until creamy. Add egg, mascarpone cheese and almond extract; 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.
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.
- Bake the 3/4-inch center cut-outs at 375°F, 5-6 minutes or until edges begin to brown. Serve as “mini-bite” cookies.
- 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.
Explore reviews fromour online community
Great recipe; a keeper! I would recommend trying raspberry jam filling vs. chocolate filling. Delish!
This is one of my go to cookies for Christmas. Makes a ton if you use a small cutter. Easy to roll and soft texture after baking. Can make, roll and store in freezer until you need them. Excellent taste.
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?
You can do one of two things: yo could make the dough and freeze it and then thaw it and roll the dough out and make the cookies OR you could bake the cookies and freeze them. At serving time you could fill the cookies with the mascarpone filling. It is best to fill cookies like these after they have been thawed.
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