Empty My Fridge
Tiramisu...But Make It Cookies!
Ingredients
- Butter½ cups
- Sugar1 ¼ cups
- Brown sugar¼ cups
- Egg1
- Vanilla¾ tsp
- Flour1 ¾ cups
- Cornstarch3 tbsp
- Baking powder1 tsp
- Baking soda¼ tsp
- Salt½ tsp
- Coffee · powder1 ½ tbsp
- Kahlua3 tsp
- Mascarpone cheese4 oz
- Heavy cream½ cups
- Cocoa powder
- Cookie
Instructions
- Beat the butter and both sugars until creamy, then beat in the egg, egg white and vanilla on low speed until combined.
- Whisk together the flour, cornstarch, baking powder, baking soda and salt, then gradually add to the wet mixture until combined.
- Whisk the espresso powder with hot water, then drizzle into the dough on low speed until fully combined. The dough will be soft and slightly sticky.
- Cover and chill the dough for 30 minutes.
- Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 2-tablespoon (35g) portions, space them at least 2 inches apart, and flatten slightly; lightly dampen your fingers if the dough is too sticky.
- Bake on the centre rack for 9-10 minutes, until the edges just start to turn light golden.
- Whisk the remaining espresso powder with hot water, then add Kahlua. Dip a pastry brush in this mixture, tap off the excess, and lightly brush the warm cookies twice, about 3 minutes after baking.
- Let the cookies cool completely.
- Beat the mascarpone, cream, Kahlua, vanilla and powdered sugar on low, increasing to high, until stiff peaks form.
- Spread or pipe the frosting over the cooled cookies and dust with cocoa powder.
Summarized from Sugar Spun Run's video. Watch it for the details.
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EggCreamBrown sugarHeavy creamMascarpone cheese
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