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### Instructions:
**1. Prepare the Cookie Dough:**
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
– In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
– In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or hand whisk. Beat until the mixture is light and fluffy, about 2-3 minutes.
– Add the egg and vanilla extract to the butter-sugar mixture, and continue to beat until fully combined.
– In a small bowl, mix the instant espresso powder with 1 tablespoon of milk until the powder dissolves. Add the espresso mixture and mascarpone cheese to the wet ingredients, mixing until the mascarpone is fully incorporated.
– Gradually add the dry ingredients (flour mixture) to the wet ingredients, stirring just until combined. Be careful not to overmix.
**2. Shape the Cookies:**
– Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Arrange the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
– Gently press each dough ball down with the back of a spoon or your fingers to flatten them slightly, as these cookies don’t spread too much while baking.
**3. Bake the Cookies:**
– Bake the cookies in the preheated oven for 10-12 minutes or until they’re lightly golden around the edges. Keep an eye on them as they bake to avoid overbaking. The cookies should be soft but firm enough to hold their shape once cooled.
– Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**4. Prepare the Coffee Dip:**
– In a small shallow bowl, combine the cooled brewed espresso or strong coffee with the coffee liqueur (if using). Stir well.
– Once the cookies are completely cooled, dip each one lightly into the coffee mixture, making sure not to soak them—just a quick dip is enough to give them that signature tiramisu flavor.
**5. Dust with Cocoa Powder:**
– After dipping the cookies in the coffee mixture, place them back on the cooling rack or a plate.
– Using a fine-mesh sieve, lightly dust the top of each cookie with unsweetened cocoa powder to mimic the cocoa layer found in traditional tiramisu.
– Let the cookies set for a few minutes to allow the coffee to absorb into the cookies and the cocoa powder to settle.
**6. Serve and Enjoy:**
– Your **Tiramisu Cookies** are now ready to be served! Enjoy them with a cup of coffee, tea, or a glass of dessert wine. These cookies make a fantastic gift for friends and family, especially around the holidays or any special occasion.
– Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
### Tips for the Best Tiramisu Cookies:
– **For a stronger coffee flavor**: Use more espresso powder or brew your coffee a little stronger than usual.
– **Mascarpone substitute**: If you can’t find mascarpone cheese, you can use cream cheese as a substitute, though the flavor will be slightly different.
– **Make ahead**: The dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Just bring the dough to room temperature before shaping and baking.
– **For extra indulgence**: Add a sprinkle of chocolate chips or drizzle melted chocolate over the cooled cookies for an extra decadent touch.
### Conclusion:
These **Tiramisu Cookies** offer all the flavors of your favorite Italian dessert, but in a fun, portable form. The combination of espresso, mascarpone, and cocoa creates a deliciously rich and aromatic treat that’s perfect for any coffee lover. Whether you’re baking for a special occasion or simply craving a sweet bite, these cookies will take your taste buds on a journey to Italy, one delectable bite at a time!
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