Tiramisu Cookies Ingredients For the Cookies: 110g (½ cup) salted butter, softened 80g (⅓ cup + 1 tbsp) granulated sugar 120g (½ cup + 1 tbsp) dark brown sugar 1 tsp vanilla bean paste 1 large egg 1 tbsp espresso powder 230g (1¾ cups + 1 tbsp) all-purpose flour 1 tsp baking powder For the Mascarpone Topping: 180g (6 oz) mascarpone cheese 110ml (⅓ cup + 2 tbsp) heavy whipping cream 1 tsp vanilla bean paste 85g (¾ cup) powdered sugar 1 tbsp cocoa powder, for dusting Instructions Preheat oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Line baking sheets with parchment paper. Beat softened butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add the egg and mix until fully incorporated. Sift in espresso powder, flour, and baking powder. Mix until a soft dough forms. Refrigerate the dough for 10 minutes. Divide into 12 equal balls and arrange on the prepared baking sheets, leaving space between each. Bake for 10 minutes, then allow the cookies to cool completely on the trays. In a mixing bowl, combine mascarpone, heavy cream, vanilla, and powdered sugar. Whip until firm peaks form. Transfer the mascarpone cream to a piping bag and refrigerate until needed. Pipe a generous swirl of mascarpone cream onto each cooled cookie. Lightly dust with cocoa powder and serve immediately Tip: Store decorated cookies in an airtight container in the refrigerator because of the mascarpone topping. Enjoy🤎