How to make MASCARPONE AND CHOCOLATE CREAM COOKIES:

Cream:

Cup of Yum
1. Heat the cream and mascarpone to almost boiling point.
2. Turn off the heat and add the sugar and chocolate and leave for 1 minute.
3. After 1 minute, stir vigorously and add the vanilla extract.
4. Refrigerate the cream.

Cookies:

1. Mix the soft butter with the mascarpone and sugar until you get a fine and fluffy cream.
2. Add the egg and mix until smooth.
3. Gradually add the flour and, when the dough becomes too hard to work, transfer to a mixer.
4. Carefully incorporate all the flour and then the essences.
5. You should have a soft, slightly sticky dough, which you place in the refrigerator for an hour.
6. Take the dough out of the fridge and roll it out into a 0.3cm (0.12 inch) thin sheet.
7. Cut out circles with a cookie cutter and stamp each circle, if you have a cookie stamp, if not, they work without.
8. Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
9. Place the cookies on the tray one at a time being careful not to ruin the shape.
10. Bake for 10-12 minutes until they become lightly browned. Remove and place on a cooling rack to cool.
11. When completely cold, fill them with the delicious chocolate cream and enjoy. They are more than great.
12. Enjoy!