Instructions
Preheat oven to 350°F (175°C).
Cream butter and sugar until light and fluffy.
Add egg and vanilla, mix well.
Combine flour, baking powder, and salt. Gradually add to the butter mixture.
Press dough into greased muffin tins to form cups.
Bake for 12-15 minutes until golden brown. Let cool.
Whip heavy cream and powdered sugar until stiff peaks form.
Fold in mascarpone cheese and espresso powder.
Fill cooled cookie cups with the cream mixture.
Dust with cocoa powder before serving.
Notes
Use room temperature ingredients for best results.
Adjust espresso powder to taste.
Store in refrigerator for up to 2 days.
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