Italian Sandwich Cookies

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Inspired by the flavors of tiramisù, these sandwich cookies are the perfect make-ahead treat since they’re even better the next day.

Makes 22 sandwich cookies
Total time: about 1 hour + chilling and cooling

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Ingredients

  • FOR THE COOKIES, BEAT:
  • 1 1/2 cups sugar
  • 1 1/2 sticks unsalted butter, softened (12 Tbsp.)
  • 2 egg yolks
  • 1 Tbsp. instant espresso powder
  • 1 Tbsp. pure vanilla extract
  • WHISK:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp. table salt
  • FOR THE GANACHE, HEAT:
  • 1/4 cup sweet Marsala
  • 6 oz. semisweet bar chocolate, finely chopped
  • OFF HEAT, STIR IN:
  • 1/3 cup mascarpone

Preparation

Step 1

For the cookies, beat together sugar and butter with a mixer. Add egg yolks and beat to combine. Dissolve espresso powder in vanilla, then beat into butter mixture to combine. 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.

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

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. (Keep dough chilled before and after rolling and cutting.) Bake cookies until crisp on edges, 10 minutes, then cool on baking sheets.

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

Per sandwich cookie: 188 cal; 11g total fat (7g sat); 38mg chol; 56mg sodium; 21g carb; 0g fiber; 2g protein

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