Flavors by Alessandra

Make the Cookies
1 Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2 In a large bowl, cream butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
3 Add the egg, egg yolk, and vanilla extract. Mix until smooth.
4 In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
5 Add dry ingredients to wet and mix just until combined — stop as soon as the flour disappears.
6 Gently fold in the freeze-dried strawberries.
7 Scoop 1-tablespoon portions onto baking sheets.
8 Chill the dough balls for 30 minutes.
9 Gently flatten each dough ball into a thick puck, then bake for 8–10 minutes, until the edges are set and centers look soft.
10 Cool completely before frosting.
Make the Mascarpone Frosting
12 Beat the cream cheese for 20–30 seconds, until smooth.
13 Add mascarpone and mix on low speed until just combined — do not overmix.
14 Add powdered sugar, vanilla, and salt. Mix gently until creamy and pipeable.
15 Chill the frosting for 10 minutes before piping.
Assemble
17 Pipe a swirl of mascarpone frosting onto each cooled cookie.
18 Dust with freeze-dried strawberry powder.
19 Serve immediately or refrigerate until ready to enjoy.