Delicious and addictive...these are my new favorite holiday cookies! Mascarpone, Italian cream cheese, is a native of the Lombardy region of Italy, traditionally used in Tiramisu. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream resulting in an extremely smooth, ultra-rich, slightly sweet, fresh cheese that is similar to Devon or Clotted Cream. Try a spoonful of Mascarpone over fresh berries for a simple, luscious dessert.

For the Cookies:

• 1 1/2 sticks unsalted butter
• 1 cup dark brown sugar, packed
• 2 eggs
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup crystallized ginger, minced
• 1/2 cup granulated sugar

For the Cream:

• 1 cup mascarpone cheese
• 1/2 cup confectioners' sugar
• 3/4 cup heavy cream

In a medium size bowl combine the flour, ground ginger, cinnamon, allspice, baking soda and salt. Using an electric mixer, cream together

the butter and sugar. Beat in the eggs, one at a time. Add the molasses and beat well. Stir in the crystallized ginger by hand. (The cookie dough will be very soft.) Cover the cookie dough with plastic wrap and refrigerate for 2 hours or overnight.

Preheat the oven to 350 F. Roll the cookie dough into 3/4-inch balls and roll each ball in granulated sugar. Set the cookies on a silpat mat or parchment paper-lined cookie sheet, placing the balls of dough 2-inches apart.

Bake the cookies for 10-12 minutes or until slightly brown. Cool the cookies on a wire rack.

To assemble the cookies, sandwich two cookies together with a generous teaspoon of mascarpone cream in between.

Makes about Two Dozen Sandwich Cookies