Cardamom Cream-Filled Snaps

I was so excited to make these for Dessert Club because I've never made a molded cookie like this. And it required a special trip to Fran's to get the molds (and I love any excuse to go to Fran's.) Although now that I know what they are, you can get the molds lots of places, like Amazon.

Because I'd never made them before, there was a learning curve, and they didn't start turning out well until halfway through. Unfortunately I didn't take step-by-step pictures - I never understand how people can do that! They must not have three demanding kids underfoot, making every second count.

These won the vote at Dessert Club, though I disqualified myself by being the hostess and providing the prize. So everyone loved them and you know they're amazing, filled with cardamom sweetened mascarpone (or cream cheese.) Here's the main thing to keep in mind. Don't undercook the cookies, that was my mistake. They need to be pliable, yes, but not falling apart as you wrap them around the metal cone. If they fall apart, cook them another minute or two. Then let them cool for 2 to 4 minutes, then wrap them on the cone.

These don't keep well, once filled. The filling softens them up, so fill no longer than one hour before serving. Right before serving is best.

Also. Did you buy cardamom for this or another recipe and not really sure what to do with the rest of it? Throw a pinch or two into your hot cocoa. It's delicious!

Cardamom Cream-Filled Snaps
1/4 cup packed brown sugar
3 T butter, melted
1 T light corn syrup
2 tsp rum, bourbon or rum extract (I did a combo of vanilla, almond and rum extracts)
1/3 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg, plus more for garnish
1/2 of an 8-ounce container mascarpone cheese or cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp ground cardamom

1. Preheat oven to 350. Line a cookie sheet with greased foil or parchment. In a small bowl stir together brown sugar, butter, corn syrup and rum. Stir in flour, cinnamon and nutmeg until combined.

2. Drop batter by scant teaspoons 4 inches apart on prepared baking sheets. Do not bake more than for at a time. Spread each mound of batter evenly until 1 1/2 inches in diameter. (I used a 1 1/2 inch round cookie/fondant cutter to get them the right size and as round as possible.)

3. Bake for 5 to 7 minutes or until bubbly and golden. Let stand for about 3 to 4 minutes on cookie sheet. Using the end of a metal cone, quickly shape cookies, one at a time, into small cones. If cookies harden before you can shape them, return them to the oven about 1 minute or until softened. Cool on a wire rack.

4. For filling, in a small mixing bowl, beat mascarpone cheese, powdered sugar, vanilla and cardamom with an electric mixer on medium speed until mixture thickens slightly. Pipe cheese into each cookie cone. If desired, dust cheese mixture with grated nutmeg.

Do not freeze or store cookies. Can be refrigerated up to one hour.

Recipe from The Ultimate Cookie Book

Click here for printable recipe