Bittersweet chocolate teams with whipping cream to make a smooth, rich chocolate filling for these delicious cookies.
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Cookie
1 cup sugar
12 cup Land O Lakes® Butter, softened
12 cup mascarpone cheese
14 teaspoon almond extract
2 12 cups all-purpose flour
1 teaspoon baking powder
18 teaspoon salt
Filling
12 cup Land O Lakes® Heavy Whipping Cream
6 (1-ounce) squares bittersweet baking chocolate
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.
Mascarpone cheese originated in Italy’s Lombardy region. Its buttery-rich flavor lends itself well to blending with other flavors. The double-to triple-cream cheese comes from cow’s milk. Look for it in refrigerated specialty cheese sections of supermarkets or gourmet food markets.
Whether you're mailing sweet treats to loved ones or making a few to enjoy with your family at home, we have a recipe (or two) to satisfy all your holiday cravings.
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