Mascarpone Cookies with Ganache Filling

STEP 1

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.

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.

STEP 3

Heat oven to 375°F.

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. Place, 1 inch apart, onto ungreased cookie sheets.

STEP 5

Bake 6-7 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.

STEP 6

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.

STEP 7

Spoon about 1 teaspoon filling onto bottom side of half of cookies. Top with remaining cookies. Let stand until filling is set.