Coffee Cream Sandwich Cookies
Source: Country Living Magazine
These cookies are bundles of holiday spirit when tied up with pretty ribbon.
1 large egg
2/3 cup all-purpose flour
1/3 cup sugar
2 1/2 tablespoons unsalted butter, melted and cooled, plus 1/2 cup, at room
3/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract
2 tablespoons instant espresso powder
2 cups confectioners' sugar, sifted
1/2 cup plus 2 tablespoons mascarpone cheese
1. Make the cookies: Combine the egg, flour, sugar, melted butter, baking
powder, and vanilla in a medium bowl. Beat with a mixer set on low speed until
smooth -- about 1 minute. Following manufacturer's instructions, make the
cookies in a preheated pizelle iron: Using a generous 1/4-teaspoonful of batter
per cookie, cook for 45 seconds to 1 minute. (Be careful: Unwatched batter will
burn quickly.) Lift the cookie from the iron and transfer to a wire rack to cool
completely. Repeat with remaining batter.
2. Make the filling: Dissolve espresso powder in 2 teaspoons boiling water and
let cool. Using a mixer set at medium speed, cream the softened butter in a
medium bowl until smooth. Add confectioners' sugar and continue to beat until
fluffy. Add espresso mixture and beat to incorporate. Stir in the mascarpone.
3. Assemble the cookies: Place 2 teaspoons filling between 2 cookies. Repeat
with the remaining cookies. Store in an airtight container for up to 3 days.
Yields: About 48 cookies