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Mascarpone Cookies with Ganache Filling
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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

How to make

  1. 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.

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

  5. STEP 5

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

  6. 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.

  7. STEP 7

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

Tip #1

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.

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