Soft & Creamy Tiramisu Cookies Recipe

Ingredients For 8 cookies: Cookies: • 140 g butter, at room temperature • 85 g sugar • 2 eggs • 230 g flour • 18 g cocoa powder • 2 tsp instant coffee • 3/4 tsp baking powder • A pinch of salt • 1/2 tsp vanilla sugar Cream: • 155 g mascarpone • 30 g powdered sugar • 50 g heavy cream (33% fat) • A pinch of salt • Cocoa powder or grated chocolate for dusting Instructions: First, prepare the dry ingredients. In a separate bowl, combine the flour, cocoa powder, instant coffee, baking powder, salt, and vanilla sugar. Mix until evenly combined. If you're using liquid vanilla extract instead, add it later with the wet ingredients. Place the butter and sugar in a bowl. Take the butter out of the fridge in advance or soften it in the microwave, but make sure it becomes soft, not melted. Beat with a mixer on medium speed for 1-2 minutes. The butter should become lighter and creamy, with the sugar evenly incorporated. Add the eggs and beat again on medium speed for about 30-60 seconds, until the mixture becomes smooth and homogeneous. It may look slightly curdled at this stage - that's completely normal. The flour will fix everything! Sift the dry ingredients into the butter and egg mixture. Mix with a spatula or spoon just until the flour disappears. There's no need to mix for too long. The finished dough should be soft, fairly thick, and slightly sticky. Don't add extra flour, even if it seems too soft to you. This is exactly the consistency we need to keep the finished cookies from turning out dry. To make the dough easier to work with, cover it and refrigerate for 15-20 minutes. During this time, the butter will chill and the dough will become firmer. Divide the dough into 8 equal portions and roll them into balls. Place them on a baking sheet, leaving some space between them. Gently flatten each ball and make a small indentation in the center using a round object, such as a measuring spoon or an ice cream scoop. If you don't have anything suitable, you can simply make the indentation with a regular spoon or your fingers. Bake in a preheated oven at 170°C for 12-13 minutes. Immediately after baking, while the cookies are still hot, gently press down the centers again with a spoon. Leave them to cool completely to room temperature. Now let's make the cream. Place the cold mascarpone, powdered sugar, and a pinch of salt in a bowl. Mix until smooth - this will soften the mascarpone and make it easier to whip. Add the cold heavy cream and beat with a mixer on medium speed for 1-2 minutes, until the cream becomes thick and starts holding its shape well. Be careful - mascarpone is very easy to overwhip. If the cream still isn't thick enough after the first minute, continue beating it in short 10-15 second bursts. As soon as the cream thickens, stop immediately. The cookies must be completely cool before assembling. If they're still warm, place the cream in the fridge while the cookies finish cooling. Fill the indentations with the cream using a piping bag or a spoon. You can lightly dust the cookies with cocoa powder or grated chocolate on top. Your simple yet incredibly delicious and unusual dessert is ready! Treat yourself and your loved ones! Music: Chill Lo-Fi by YuraSoop Source: https://freemusicarchive.org/music/yu... License: CC BY 4.0 (https://creativecommons.org)