How to make
We start by kneading the cookie dough. To do this, we put all the specified products for it in a blender and blend until a homogeneous and smooth dough is obtained. An important clarification is that the coffee must be cold, and the butter must be cut into cubes.
The dough is blended/kneaded a little longer than a regular shortcake dough - about 2-3 minutes in the blender. It becomes shiny, smooth and slightly elastic.
We shape it into a ball, wrap it in cling film and put it in the refrigerator for 15-20 minutes.
Then, we roll it out into a 0.12″ (3 mm) thick crust and cut out cookies with the help of Christmas cookie cutters. They must be an even number, so that we can stick them two by two later.
We arrange them in 2 trays covered with baking paper and bake in a preheated oven at 360°F (180°C) for 9 minutes.
Leave the baked Christmas cookies to cool, and in the meantime, prepare the cream, which you will use to stick them together.
Melt the white chocolate in a water bath at no more than 140°F (60°C).
Add the mascarpone and powdered sugar and mix with a spatula until smooth and homogeneous mixture is obtained.
Put the cream in the refrigerator until the cookies have completely cooled.
Spread half of the cookies with a spoonful of the cream and stick them together with another cookie. Add a little more cream, even if it comes out, it's not a problem.
Finally, sprinkle the stuck together cookies with cocoa powder through a strainer.
The Tiramisu Christmas Cookies themselves have a pronounced cocoa tiramisu flavor and coffee aroma, but they are not very sweet, their sweetness comes from the cream and harmonizes perfectly with it.
If you like the recipe, be sure to try this classic Tiramisu and our Christmas honey cookies.
