Mascarpone & Chocolate Sandwich Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
3 servings
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Course
Dessert
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Cuisine
International
Mascarpone & Chocolate Sandwich Cookies
Description
The cookie dough blends softened butter, mascarpone, and sugar into a fluffy base before incorporating flour, coconut essence, vanilla extract, and a pinch of salt. After chilling the dough for an hour, it is rolled thin and cut into circles, which are optionally stamped for design. These are baked at moderate heat until just set to maintain tenderness.
The filling is made by gently heating cream and mascarpone near boiling, then stirred with sugar and dark chocolate off the heat until smooth. Vanilla extract is added before refrigerating the mixture to set. Once chilled, the cream is sandwiched between two cookie rounds, forming a delicate cookie with a luscious interior.
This dessert's combination of crisp edges with soft, creamy chocolate filling makes it suitable for teatime or as a sweet treat. The mascarpone in both dough and filling lends richness without heaviness, highlighting the bittersweet chocolate flavor.
Ingredients
For the Cookies:
- 100 g butter
- 120 g mascarpone
- 120 g sugar
- 300 gr flour
- 1 pinch salt
- 1 tsp coconut essence
- 1 tsp vanilla extract
For the Cream:
- 100 g cream for whipping cream
- 130 g mascarpone
- 120 g dark chocolate
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
How to make MASCARPONE AND CHOCOLATE CREAM COOKIES:
Cream:
- Heat the cream and mascarpone to almost boiling point.
- Turn off the heat and add the sugar and chocolate and leave for 1 minute.
- After 1 minute, stir vigorously and add the vanilla extract.
- Refrigerate the cream.
Cookies:
- Mix the soft butter with the mascarpone and sugar until you get a fine and fluffy cream.
- Add the egg and mix until smooth.
- Gradually add the flour and, when the dough becomes too hard to work, transfer to a mixer.
- Carefully incorporate all the flour and then the essences.
- You should have a soft, slightly sticky dough, which you place in the refrigerator for an hour.
- Take the dough out of the fridge and roll it out into a 0.3cm (0.12 inch) thin sheet.
- Cut out circles with a cookie cutter and stamp each circle, if you have a cookie stamp, if not, they work without.
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
- Place the cookies on the tray one at a time being careful not to ruin the shape.
- Bake for 10-12 minutes until they become lightly browned. Remove and place on a cooling rack to cool.
- When completely cold, fill them with the delicious chocolate cream and enjoy. They are more than great.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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