Categories: Desserts
Ingredients
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, softened
- 2 egg yolks
- 1 tbsp instant espresso powder
- 1 tbsp pure vanilla extract
- 1 1/4 cups flour
- 1/4 cup cornstarch
- 1/2 tsp table salt
- 1/4 cup sweet Marsala
- 6 oz semisweet bar chocolate, finely chopped
- 1/3 cup mascarpone
Directions
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For the cookies, beat together sugar and butter with a mixer. Add egg yolks and beat to combine. Dissolve espresso powder in vanilla, them beat into butter mixture to combine.
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Whisk together flour, cornstarch, and salt; add to butter mixture and beat just until combined. Shape dough into a disk, cover with plastic wrap, and chill 1 hour.
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Preheat oven to 350. Line baking sheets with parchment paper.
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Roll dough on a lightly floured surface to 1/4-inch thick. Cut cookies using a 1 1/2-inch round cutter and place on prepared baking sheets, spacing 1/2-inch apart. Reroll scraps once.
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Bake cookies until crisp on edges, 10 minutes, then cool on baking sheets.
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For the ganache, heat Marsala in metal bowl set over a pan of simmering water; slowly add chocolate, stirring to melt.
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Off heat, stir in mascarpone until melted. When firm enough to stay on cookies, scoop ganache, using a 2 tsp measure, onto half the cookies, then sandwich with remaining cookies. Store cookies in an airtight container.