Make the cookies- In a medium bowl, whisk the
flour with the cocoa powder, ground ginger, ground
cinnamon, ground cloves, baking soda, baking
powder, and salt.
In the bowl of a standing electric mixer fitted
with the paddle, beat the softened butter with the
shortening at medium speed until the mixture is
smooth, about 30 seconds. Add the brown sugar and
beat until fluffy, about 2 minutes. Add the egg to
the cookie batter and beat until incorporated.
Beat in the molasses and then the melted
bittersweet chocolate. Add the flour mixture in 3
batches, beating between additions.
Divide the dough into 3 equal parts. Shape each
part into a disk, then wrap each one in plastic
wrap and refrigerate the cookie dough until
chilled, about 2 hours.
Preheat the oven to 350°. Line 2 large baking
sheets with parchment paper. On a lightly floured
work surface, roll out 1 disk of dough 1/4 inch
thick. Using 4- to 5-inch cookie cutters, cut the
dough into shapes and transfer to the prepared
baking sheets. Reroll the dough scraps and cut out
Bake the cookies for about 7 minutes, rotating the
pans halfway through baking until the tops are
dry. Let the cookies cool on the pans for 5
minutes, then transfer to wire racks to cool
completely. Repeat the process with the remaining
Make the filling- 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.
Scrape the Mascarpone Filling into a piping bag
fitted with a medium tip. Turn half of the
gingerbread cookies flat side up and pipe a thin
layer of filling over the cookies. Top with the
remaining cookies, flat side down.
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