Cookies

Made with strong instant coffee, mascarpone cheese and heavy cream. 2h 57m, makes 22, 14 ingredients.

Recipe by funmoneymom.com

Prep

45 min

Cook

12 min

Total

2h 57m

Makes

22

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (spoon and level)
• 1 tablespoon strong instant coffee
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 16 oz mascarpone cheese (chilled)
• ½ cup powdered sugar (sifted)
• ½ teaspoon vanilla extract
• ¼ cup heavy cream (cold)
• Unsweetened cocoa powder (for dusting)

Instructions

Method by funmoneymom.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
3. Mix in the egg and vanilla extract until combined.
4. In a separate bowl, whisk flour, espresso powder, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the butter mixture. Mix until just combined—dough will be firm.
6. Scoop 2 tablespoon-sized balls, roll, and flatten slightly on the baking sheet (they will spread a little).
7. Bake for 10-12 minutes, until edges are golden and centers look set. The cookies should be crispy once cooled. (If you like them really crunchy, bake for an extra 1-2 minutes) Let them cool completely on a wire rack.
8. In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth (do not overmix the mascarpone or it can turn watery).
9. In another bowl, whip heavy cream until soft peaks form.
10. Gently fold whipped cream into the mascarpone mixture until light and creamy. Chill until ready to use.
11. Once cookies are completely cool, spread or pipe a swirl of mascarpone frosting on top of each.
12. Lightly dust with cocoa powder.