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

Matt Lewis of Baked
Matt Lewis
Renato Poliafito from Baked
Renato Poliafito
December 2009

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Credit: © Ditte Isager

Recipe Summary

active:
10 mins
total:
2 hrs
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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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