Espresso Mascarpone with a Hint of Rum Cookies
These Espresso Mascarpone Cookies with a Hint of Rum are a delicious treat. They combine creamy mascarpone, bold espresso, and a splash of rum for a unique and tasty twist.
Servings: 27 cookies
Calories: 184kcal
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,
Nutrition
Calories: 184kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 242IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg