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.