- Category: Dessert
These creamy espresso-flavoured drop cookies are topped with a rich mascarpone frosting for a delicious take on the classic tiramisu.
Ingredients
COOKIE INGREDIENTS
FROSTING INGREDIENTS
Instructions
- StepPreheat oven to 350°F (180°C).
- StepIn medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, salt and nutmeg.
- StepIn large bowl, using handheld electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, and vanilla until incorporated. On low speed, beat in flour mixture just until combined. Refrigerate for 30 minutes.
- StepScoop 2-tbsp (30 mL) balls of dough and arrange on parchment paper–lined baking sheet, spacing about 2 inches apart. Flatten slightly.
- StepIn 2 batches, bake for 10 to 12 minutes or until edges are golden and tops are set. Let stand for 5 minutes before transferring to wire rack to cool completely.
- StepIn medium bowl, using handheld electric mixer, beat together mascarpone and butter until smooth and creamy. Beat in confectioners’ sugar, espresso powder and vanilla until smooth and blended. Transfer to piping bag fitted with medium round tip. Refrigerate until ready to use.
- StepPipe generous amount of frosting over each cookie. Dust with cocoa powde and enjoy!
