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

1. 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.

2. 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.

3. Preheat oven to 350. Line baking sheets with parchment paper.

4. 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.

5. Bake cookies until crisp on edges, 10 minutes, then cool on baking sheets.

6. For the ganache, heat Marsala in metal bowl set over a pan of simmering water; slowly add chocolate, stirring to melt.

7. 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.

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