Mascarpone Filling

Contributed by Matt Lewis and Renato Poliafito

ACTIVE: 10 MIN
TOTAL TIME: 2 HRS
SERVINGS: Makes about 2 cups

•FAST
•MAKE-AHEAD

Matt Lewis developed this recipe to turn the Chocolate-Gingerbread Cookies into a deluxe sandwich version. Since the cookies aren't too sweet, the creamy, sugary mascarpone mixture complements them well.

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1 stick unsalted butter, softened
One 8-ounce container mascarpone cheese, softened
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

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.

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

Mascarpone Filling

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