Description
Makes 24 Cookies
Ingredients
Units
Scale
For the Coffee Cookies
- 115g Unsalted Butter
- 100g Caster Sugar
- 100g Light Brown Sugar
- 1 Large Free Range Egg
- 3 tablespoon Espresso Powder/ Good Quality Instant Coffee Powder
- 1 tsp Vanilla Extract
- 190g Plain Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
For Mascarpone Frosting
- 125g Mascarpone
- 250g Icing Sugar
- 1tbsp Coffee Liqueur
For Decorating
- Cocoa Powder
Instructions
- Preheat the oven to 180C. Line two baking trays with parchment paper and set aside.
- In a small pan, gently melt the butter with the two sugars and the vanilla extract. In a small ramekin, mix the coffee powder with a splash of hot water to make a thick paste. Stir in the coffee paste into the butter/sugar mixture. Allow to cool slightly.
- Mix the egg into the cooled butter/sugar mixture, then stir in the remaining dry ingredients until you have a soft dough.
- Chill the dough in the fridge for 30 mins. Make the frosting while the dough chills.
- In a big bowl, beat the mascarpone and coffee liqueur, and slowly add the icing sugar spoonful by spoonful. Whip until smooth, and transfer to a large piping bag and chill in the fridge.
- Using a teaspoon, roll a walnut sized of the chilled dough, place on the prepared trays, well spaced out, 6 pieces per tray.
- Bake for 10 minutes, leave for 12 minutes to cool before transferring to a cooling rack. Repeat with the remaining dough.
- When all the cookies are cool, pipe the mascarpone frosting in little blobs over the surface. you can sandwich them if you like. Dust with cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian