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
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
Combine sugar and 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. Place, 1 inch apart, onto ungreased cookie sheets.
Bake 6-7 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.
Place whipping cream into 1-quart saucepan. Cook over low heat until bubbles form around outside edge. Remove from heat; stir in chocolate 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 half of cookies. Top with remaining cookies. Let stand until filling is set.
Mascarpone cheese originated in Italy’s Lombardy region. Its buttery-rich flavor lends itself well to blending with other flavors. This double- to triple-cream cheese comes from cow’s milk. Look for it in refrigerated specialty cheese sections of supermarkets or gourmet food markets.