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Cookie:
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Preheat oven to 325 degrees.
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Combine ingredients and mix well.
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Make 1 inch balls and place them on a baking sheet.
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Bake for 8-11 minutes.
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Allow to completely cool on a cookie rack.
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Filling:
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Whip the heavy whipping cream until stiff peaks form but don't over-do it. (If you go too far, you'll curdle it and then make butter.)
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While the whipping cream is going, combine mascarpone cheese, powdered sugar, salt and vanilla.
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Mix until smooth.
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When the whipping cream has formed stiff peaks, fold in the mascarpone mixture.
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Spoon into a zipper bag.
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Snip one corner off the bag and pipe onto the bottoms of 1/2 the cookies.
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Top with another cookie.
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Refrigerate until ready to eat.
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Serve and enjoy!