Mascarpone Coffee Treats (Print Version)

# Ingredients:

01 - 110 grams of unsalted butter.
02 - 3.5 ounces (100 grams) of white sugar.
03 - 3.5 ounces (100 grams) of dark brown, packed sugar.
04 - 1 large egg (weighing 57-60 grams with shell).
05 - A teaspoon of pure vanilla essence.
06 - 8 ounces (230 grams) of standard all-purpose flour.
07 - Half a teaspoon of each: baking powder and soda.
08 - A tablespoon of espresso powder, the instant kind.
09 - Just under a teaspoon of table salt.
10 - A creamy 6 ounces (180 grams) of mascarpone cheese.
11 - 1 teaspoon vanilla flavoring.
12 - 90 grams (a little over 3 ounces) of powdered sugar.
13 - 20 grams (about a tablespoon) of honey or agave syrup.
14 - A half-cup (120 grams) of heavy cream.
15 - Dust a touch of cocoa powder on top.

# Instructions:

01 - Melt your butter, then pop it into the fridge until it's cooled to room temp. About 20 mins should do.
02 - Blend the cooled butter with both sugars, then mix in the egg and vanilla extract.
03 - Toss your flour, baking agents, espresso powder, and salt together. Stir these into the wet stuff.
04 - Form your mix into 11 doughy balls, chill them in the fridge for a solid hour.
05 - In a preheated oven at 180°C, cook the cookies for around 10-11 mins. Let 'em cool briefly on the tray, then move to a wire rack.
06 - Whisk together mascarpone, vanilla, powdered sugar, honey, and cream until it's fluffy with stiff peaks.
07 - Pipe the whipped cream on top of the completely cooled cookies. Sprinkle a little cocoa powder as a finishing touch.

# Notes:

01 - Make sure your butter is all the way cool before you mix it in.
02 - Keep the dough nice and chilled before baking.
03 - Wait until you’re ready to serve before adding the cream.

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