Of course, I am a coffee hound! I don't know what I would do if I could not get at least one cup in the morning before I start my day.
Espresso powder by Delallo is my go-to instant coffee flavor for cookies. Since I love Tiramisu, this is a cookie version without the ladyfingers or chocolate shavings. My goal was to combine the flavors of espresso, mascarpone, and rum.
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Ingredients
- Butter unsalted
- Sugar white
- Mascarpone cheese
- Vanilla extract
- Rum extract
- Eggs
- All-purpose flour
- Ground espresso
- Baking powder
- Kosher Salt
- Pecan halves
Making Espresso Cookies
Just a little prepping for these cookies. Start by measuring or weighing the sugar in a bowl and then setting it aside.
In another bowl, weigh or measure the flour. Add the ground espresso, baking powder, and salt to the flour. I take a whisk and run it through the flour mixture and set the bowl aside.
Mixing the Cookies
I like to cream my butter before I add the sugar. Sometimes, my butter is colder than I want it to be, so this helps to bring it to room temperature. When you cube the butter, it should only have a little resistance.
Mix on medium mixer speed for 1 to 2 minutes until you get soft peaks, and it looks creamy.
Next, add the sugar. Mix on medium speed for 2 to 3 minutes. There is more sugar than butter, so it will look a little clumpy and grainy.
To help bring this together, it is time to add the eggs. I break one egg into a small bowl to ensure there are no eggshells before adding it to the butter-sugar mix. Mix through, and then add the second egg.
Now add the creamy mascarpone cheese, vanilla extract, and rum extract and mix on medium speed. After everything is incorporated, take the mixer bowl off the stand and scrape down the sides and across the bottom.
Get a nice sturdy spatula (I have a one-piece silicone) and add about ⅓ of the flour mixture. Start to fold that together. Repeat with the second ⅓ of flour and fold that in. Finish by folding in the last of the flour mixture.
The ground espresso smells so good and it has that coffee with cream color. Cover and refrigerate for 2 hours.
Baking the Cookies
Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
Using a medium cookie scooper add 12 scoops to one of the prepared sheet pans. Take a pecan half and place it on top of each mound. I press down on the nut slightly so that the nut will stay when it is baked. You do not need to press too hard.
Bake for 12-14 minutes. After taking them out of the oven, leave them on the cookie sheet pan for a minute. Then, move them to a cooling rack to finish.
Enjoy!
FAQ's
Instant coffee that is ground is courser than the espresso ground and does not have the richness of the espresso flavor. You can, of course, use it, but the taste will be different.
I put them in a container that has a lid, and they stay fresh for about a week.
Other Cookies with Mascarpone Cheese
Recipe
Espresso Mascarpone with a Hint of Rum Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cups (300 g) Sugar white
- 8 ounces (8 ounces) Mascarpone
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 1 teaspoon (1 teaspoon) Rum extract
- 2 (2) Eggs room temperature
- 2 ½ cups (312.5 g) All-purpose flour
- 1 Tablespoon (1 Tablespoon) Instant espresso
- 1 teaspoon (1 teaspoon) Baking powder
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 cup (129 g) Pecan halves
Instructions
- Weigh or measure the sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, salt, baking powder, and instant espresso powder, and whisk to blend.
- Using a stand or handheld mixer, cube the butter. On a medium mixer speed, cream the butter for a minute before adding the sugar. Mix for 2 to 3 minutes. Scrape down the bowl. Turn the mixer back on to a medium-low speed. I take a small bowl and crack the 1st egg into it to ensure no eggshells before adding it to the butter-sugar mix. Repeat with the second egg. I scrape down the sides again before adding the vanilla extract, rum extract, and mascarpone. Mix until all the ingredients are blended. ,
- Take the bowl off the stand mixer and, using a good spatula, fold in the flour mixture about a third at a time. Check the bottom of the bowl for any flour that was not folded in during this process. Loosely cover the bowl with plastic wrap and refrigerate for 2 hours.
- Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I used a medium cookie scoop and added 12 scoops of cookie dough to a sheet pan. They do spread when they bake. Try to keep at least 2 inches between each scoop. Take a pecan half and push it down on the top of each cookie dough mound. Bake for 12-14 minutes. I leave the cookies on the sheet pan for a minute once out of the oven before moving them to a cooling rack,
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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