Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1/2 cup
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Mascarpone cheese: 8 ounces
- Powdered sugar: 1/4 cup
- Strong brewed coffee, cooled: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Step 2: Gradually add the flour, mixing until just combined. Do not overmix.
- Step 3: Press the dough into mini muffin tins. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool completely in the muffin tin before removing.
- Step 4: In a separate bowl, beat the mascarpone cheese and powdered sugar until smooth.
- Step 5: Dip the inside of each cooled cookie cup in the cooled brewed coffee.
- Step 6: Fill each cookie cup with the mascarpone filling and refrigerate for at least 30 minutes before serving. Dust with cocoa powder before serving (optional).
Notes
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- These cookie cups are best enjoyed chilled; no reheating is necessary.
- Garnish with a sprinkle of cocoa powder or chocolate shavings just before serving for an elegant touch.
- Chef's tip: avoid overmixing the dough to ensure tender, crumbly cookie cups that aren't too tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American