My husband and I are simpatico in most areas except for one. He is a perfectionist and I am not. We are able to work around our differences (or faults depending on how you look at them) and compromise as needed. I accept that he cannot change and he accepts that I cannot change. We agree to do things our own way, even though we may drive one another mad.
For example, my husband may take 30 minutes to iron 1 shirt. He makes sure the creases are just so, the collar is stiff and that the cuffs are perfect. Meanwhile, I will take the same amount of time and iron 10 shirts. Sure my shirts are not as crisp as his, but they are done.
My husband may spend a good 45 minutes cleaning the shower stall while I've taken the same amount of time and cleaned all the bathrooms in the house and wiped down the kitchen. My husband moves all the furniture to vacuum, I just go around and under and then move to dusting. My husband reads installation directions cover to cover at least twice; I look at the diagrams and then wing it then go bake cookies. I could go on and on about ways in which my husband and I differ, but you get the idea. My husband is more about quality whereas I am more in favor of quantity.
The only area I would truly call myself a perfectionist is in my baking. If a recipe is not perfect, I do not serve it again and I never share it on the blog (or at least not until I can make it perfect). I have high food standards I guess. One thing for sure is you can cut corners and still have a perfect recipe. This pizzelle sandwich cookie is such a recipe.
Pizzelle cookies are basically sugar cones in the shape of a wafer thin cookie. I adore the lemon desserts, which is why I figured these lemon-flavored cookies would pair nicely with a ginger filling. I used mascarpone cheese as the base for my filling to keep with the Italian theme for one thing, but also to make the filling light and fluffy. The cookies are so delicate; a soft filling was absolutely essential. The filling has the right balance between sweet and tart with just a small bite from the freshly grated ginger.
The cookies soften over time; these sandwich cookies are best consumed the same day. Aside from the taste, the best part about these cookies is how quickly they come together. Simply mix the filling, pile it between two cookies and you have dessert. The perfectionist in you will be satisfied knowing you have a beautifully crafted dessert that tastes gourmet. The laid back person in you will be happy because it took you only 15 minutes to make 12 delicious sandwich cookies!
If you like this recipe, you may also enjoy my Lemon Mascarpone Grilled Cheese or Cannoli Grilled Sandwich!
Lemon Ginger Pizzelle Sandwich Cookies Recipe
Ingredients
- 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
Directions
- 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.
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