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Makes
2 dozen sandwiche cookies
Author Notes
This came about when I had some sweetened mascarpone cheese leftover from a tart I made the previous week. This is by far the BEST cookie I have ever made. That means a lot considering I have made probably hundreds of different cookies. One bite and I was hooked. This is no humble cookie, it is elegant. I have served it at a dinner party with miniature vanilla shakes. Hope you enjoy! —singing_baker
Ingredients
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2/3 cup
Flour
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2 teaspoons
Espresso Powder
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6 tablespoons
Unsalted Butter, room temperature
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1/2 teaspoon
Vanilla Extract
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1/2 teaspoon
salt
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8 ounces
Mascarpone Cheese, room temperature
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1/4 cup
Confectioners Sugar, PLUS 3 Tablespoons
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4 ounces
Milk Chocolate, Melted
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2 teaspoons
Vanilla bean paste
Directions
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Make espresso shortbread. Put butter and 1/4 cup sugar in a mixing bowl with the paddle attachment. Beat until fluffy. Slowly add in flour, espresso powder, salt and Vanilla. Shape dough into a disc, wrap in plastic and put in fridge for about an hour.
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Preheat oven to 350 degrees. Roll out dough to a 1/8 inch thickness. Cut out rounds with a cookie or biscuit cutter no bigger than an inch and a half. put rounds in freezer until firm. Place on baking sheet and bake for about 10 minutes or until the edges start getting brown. Transfer to wire racks to cool completely.
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Make Filling: Combine mascarpone cheese, remaining sugar and vanilla bean paste in a mixing bowl with the paddle attachment until just combined. Put mixture in a pastry bag with a large round tip. this just makes it easier to put on the cookie without breaking it.
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To make cookies first put about a teaspoon of melted chocolate on one side and a decent piping of cheese on another and then sandwich them together. Enjoy!
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