Description
These delightful sandwich cookies combine rich coffee-flavored shortbread with a creamy mascarpone filling, creating the perfect balance of coffee intensity and smooth dairy notes. They’re elegant enough for special occasions yet simple enough for an afternoon treat.
Ingredients
Scale
For the Cookies:
- 2½ cups all-purpose flour
- 2 tablespoons instant coffee powder
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Filling:
- 8 oz mascarpone cheese, room temperature
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix flour, instant coffee powder, and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Add vanilla extract.
- Gradually blend dry ingredients into butter mixture until a dough forms. Chill for 30 minutes.
- Roll dough to ¼-inch thickness and cut into 2-inch rounds. Place on lined baking sheets.
- Bake at 350°F (175°C) for 12 minutes until edges are lightly golden. Cool completely.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Sandwich between cooled cookies.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- Let cookies come to room temperature before serving for best flavor
- You can substitute espresso powder for stronger coffee flavor
- Prep Time: 25 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 245
- Sugar: 11g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 3g