Mascarpone Cookies With Ganache Filling
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.

54
cookies
35 min
PREP TIME
03 hrs 55 min
TOTAL TIME

Ingredients

Cookie

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

Sugar

Filling

1/2 cup Land O Lakes® Heavy Whipping Cream

6 (1-ounce) squares bittersweet baking chocolate

2 tablespoons Land O Lakes® Butter

How to make

  1. STEP 1

    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.

  2. STEP 2

    Divide dough in half. Shape each into disk; flatten slightly. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    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.

  5. STEP 5

    Sprinkle cookies with cut-out center with sugar. Bake 6-8 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.

  6. STEP 6

    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.

  7. STEP 7

    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.

Tip #1

- 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.

Tip #2

- 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

90Calories
5Fat (mg)
15Cholesterol (mg)
35Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  August 04, 2017

Great recipe; a keeper! I would recommend trying raspberry jam filling vs. chocolate filling. Delish!

— says Camille
Helpful?
  December 14, 2015

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.

— says Michelle
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