Mascarpone Filling

Matt Lewisdeveloped this recipe to turn theChocolate-Gingerbread Cookiesinto a deluxe sandwich version. Since the cookies aren't too sweet, the creamy, sugary mascarpone mixture complements them well.More Cookie Recipes

ByMatt LewisandRenato Poliafito

December 2009

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Credit: © Ditte Isager

active:

10 mins

total:

2 hrs

Yield:

Makes about 2 cups

Step 1

In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.

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The mascarpone filling can be refrigerated for up to 1 day; let stand at room temperature until softened slightly before using.