Ingredients
3/4
cup butter, softened
1
cup packed brown sugar
1/4
cup light corn syrup
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon ground cinnamon
1/4
teaspoon ground ginger
Dash of salt
1/2
cup granulated sugar
1
teaspoon butter
1
medium apple, peeled and finely chopped (1 cup)
1
tablespoon packed brown sugar
1/4
teaspoon ground cinnamon
1
cup mascarpone cheese or 1 package (8 oz) cream cheese, softened
Preparation
Heat oven to 350°F. Spray 2 large cookie sheets with cooking spray; set aside.
In large bowl, beat 3/4 cup butter and 1 cup brown sugar with electric mixer on medium speed 3 minutes or until well blended. Scrape side of bowl. Add corn syrup and egg. Beat 2 minutes or until blended.
In medium bowl, beat flour, baking soda, 1 teaspoon cinnamon, the ginger and salt with wire whisk. Add dry ingredients to butter mixture and beat on low speed just until dry ingredients are incorporated.
Place granulated sugar on plate. Shape 1 level measuring tablespoon dough into 1-inch ball and roll in sugar. Place on cookie sheet. Press dough with palm of hand until just flattened and about 2 inches in diameter. Repeat with remaining dough, making an additional 43 balls, and place them about 1 1/2 inches apart on cookie sheets.
Bake about 15 minutes or until golden. Cool on cookie sheet 1 to 2 minutes before removing to wire rack. Cool completely.
Meanwhile, in 8-inch skillet, heat 1 teaspoon butter over medium-low heat until melted. Add apple, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Cook 5 to 7 minutes, stirring frequently, until apple softens. Set aside to cool completely, about 15 minutes. In small bowl, mix cooled apple mixture and mascarpone.
Spread 1 level tablespoon filling over bottom of 1 cookie. Top with second cookie. Repeat with remaining filling and cookies. Store in refrigerator.
