Award-Winning Recipe: Better Homes and Gardens

ROSEMARY-SCENTED LEMON CURD AND MASCARPONE SANDWICH COOKIES


$5,000 Category Winner: Better Homes and Gardens "Your Best Recipe Contest"

Cookies:

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons minced fresh rosemary
2 teaspoons grated fresh lemon rind
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

2/3 cup jarred lemon curd
2/3 cup mascarpone cheese

Garnish: 1-1/2 Tablespoons confectioner's sugar
Fresh rosemary sprigs & lemon wedges (optional)


1. Heat oven to 400 degrees. For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl. Beat at medium speed until creamy, about 2 minutes. Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart. Flatten cookies to about 1/4-inch thickness. Bake for 8-9 minutes or until golden on edges. Cool 1 minute before removing to cooling rack. Cool completely.
3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd. Spread the other flat sides of remaining cookies with about 1-1/2 teaspoons of mascarpone. Sandwich cookies together, with one lemon side and one mascarpone side. Dust rounded top of cookie with powdered sugar. Chill cookies at least 1/2 hour, or overnight, if desired. Serve cookies chilled. Refrigerate any leftovers. To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired. Makes 21 sandwich cookies.