© Ditte Isager
Active Time
10 MIN
Total Time
2 HR
Yield
Serves : Makes about 2 cups

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.    More Cookie Recipes  

How to Make It

Step

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.

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