Ingredients
(makes around 35 cookies)
Cookie:
1 cup unsalted sweet cream butter, softened (microwave it for 20 seconds if refrigerated)
1 cup granulated sugar
½ cup light brown sugar, packed
½ dark brown sugar, packed
1 tbsp vanilla extract
2 large eggs
2 cups flour
1 cup finely ground Savoiardi cookies
1 tsp baking soda
½ tsp baking powder
1 tsp table salt or sea salt
2 tbsp instant coffee
2 tsp rum extract
Cocoa powder for dusting
Frosting:
Directions
I. Preheat oven to 375 degrees F.
II. Mix together butter and sugars on high until combined, should be fluffy.
III. In a small bowl mix the instant coffee mix with a tablespoon or so of water
IV. In the butter bowl, beat in eggs, vanilla, coffee mixture and rum extract
V. Grind up savoiardi cookies in a food processor until you have 1 cup. I used a whole package but I also made double this recipe so you will probably only need ½ a pack???
VI. Mix in the dry ingredients(flour/ground cookies/baking soda, baking powder, salt) to combine
VII. Roll dough into balls and place them evenly spaced on parchment paper
VIII. Bake for approximately 8-10 minutes. Take them out when they look very slightly brown on top. They keep cooking a little when you remove them from the oven so yeah let them cook. Don't wanna overbake Let them sit on the pan for 3 minutes and then transfer to the cooling rack
IX. In a separate mixing bowl, whisk the mascarpone until creamy. Sift in your powdered sugar and combine until smooth.
X. In another bowl so you have a real lot of dishes to do, whip the heavy cream then you can fold in the powdered sugar/mascarpone mix
XI. Pipe frosting onto the cooled cookies and then lightly dust with cocoa powder
(makes around 35 cookies)
Cookie:
1 cup unsalted sweet cream butter, softened (microwave it for 20 seconds if refrigerated)
1 cup granulated sugar
½ cup light brown sugar, packed
½ dark brown sugar, packed
1 tbsp vanilla extract
2 large eggs
2 cups flour
1 cup finely ground Savoiardi cookies
1 tsp baking soda
½ tsp baking powder
1 tsp table salt or sea salt
2 tbsp instant coffee
2 tsp rum extract
Cocoa powder for dusting
Frosting:
2 ½ cups mascarpone cheese
1 ½ cups powdered sugar
½ cups heavy whipping cream
1 ½ cups powdered sugar
½ cups heavy whipping cream
Directions
I. Preheat oven to 375 degrees F.
II. Mix together butter and sugars on high until combined, should be fluffy.
III. In a small bowl mix the instant coffee mix with a tablespoon or so of water
IV. In the butter bowl, beat in eggs, vanilla, coffee mixture and rum extract
V. Grind up savoiardi cookies in a food processor until you have 1 cup. I used a whole package but I also made double this recipe so you will probably only need ½ a pack???
VI. Mix in the dry ingredients(flour/ground cookies/baking soda, baking powder, salt) to combine
VII. Roll dough into balls and place them evenly spaced on parchment paper
VIII. Bake for approximately 8-10 minutes. Take them out when they look very slightly brown on top. They keep cooking a little when you remove them from the oven so yeah let them cook. Don't wanna overbake Let them sit on the pan for 3 minutes and then transfer to the cooling rack
IX. In a separate mixing bowl, whisk the mascarpone until creamy. Sift in your powdered sugar and combine until smooth.
X. In another bowl so you have a real lot of dishes to do, whip the heavy cream then you can fold in the powdered sugar/mascarpone mix
XI. Pipe frosting onto the cooled cookies and then lightly dust with cocoa powder
