Mascarpone Cream Filling (may substitute whipped heavy cream):
4ouncesmascarponesoftened
1Tablespooon powdered sugaror to taste
½teaspoonvanilla
¼cupwhipping cream
Powdered sugar for dusting
Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper and prepare your cookie mold as needed. (My stainless steel cone mold needed no prep)
Heat the butter, sugar and syrup in a small, heavy saucepan on medium until the butter has melted and the sugar has dissolved, about 5-10 minutes. Try not to let the mixture boil (and never stir boiling syrup as it will crystalize, though you can swirl it).
Remove from heat, and let the mixture cool in the pan about 2-3 minutes, then whisk in the flour, spices and lemon juice. Mix thoroughly.
Drop four teaspoonfuls of the mixture onto one of the prepared baking sheet to make neat circles, evenly spaced.
Bake first tray in the pre-heated oven until cookies are lacey and dark gold, about 10-15 minutes.
Remove the cookie sheet from the oven. Let sit for a minute to get the cookies just cool enough to handle.
Separate the cookies by cutting apart the parchment. Use the parchment to lift the first cookie to the mold. Leave the others on the cookie sheet to stay warm.
Working quickly, roll the cookie around your mold, discard the parchment and press to seal the cookie edges. Remove cookie from the mold to a plate then repeat with the other three cookies. (I have heard if they get too hard to mold, you can pop back into the oven for a few seconds to soften).
Repeat with the remaining batter. You should have a total of 16 cookies/ 4 pans. I worked with one pan (4 cookies) at a time and put new pans into the oven in 5-10 minute intervals, so never had problems with the cookies hardening too quickly. If your batter is hardening you can spoon onto the parchment ahead of time (what I did) or I have heard you can mold it into balls and bake that way.
Prepare the filling. Whip softened mascarpone until smooth then combine with the powdered sugar and vanilla. Beat the whipped cream separately until stiff peaks form, then combine with the sweetened mascarpone. Store in the refrigerator until needed.
Before serving, pipe the mascarpone cream into the cookies. Dust with powdered sugar if desired.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.