- 24 Pizzelle Cookies
- 8 ounces Mascarpone, Softened
- 2 1/2 cups Powdered Sugar
- zest from two Lemons
- juice of one Lemon
- 1 teaspoon Crystallized Ginger, Finely chopped
In the bowl of a mixer, beat mascarpone cheese until creamy. Slowly mix in powdered sugar, lemon zest, and lemon juice. Stir in ginger.
Place filling in a zip top bag and snip one corner.
Arrange 12 cookies on your countertop or workstation. Pipe filling over cookies and top with remaining 12 cookies. Serve immediately.