Prepare the Cookies:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

• Beat in the egg and vanilla extract until well combined.

• In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

• Stir in the dissolved espresso mixture until evenly distributed.

• Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Bake for 10–12 minutes, or until the edges are set and the tops spring back when touched.

• Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. WBD

Prepare the Mascarpone Filling:

• In a mixing bowl, beat together chilled mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

• Transfer the filling to a piping bag fitted with a round tip.

Assemble the Sandwich Cookies:

• Once the cookies have cooled, turn half of them flat side up.

• Pipe a generous amount of mascarpone filling onto each of these cookies.

• Top with the remaining cookies, flat side down, to form sandwiches.

• Lightly dust the tops with unsweetened cocoa powder for an authentic tiramisu finish.

Serve and Enjoy:

• Refrigerate the assembled cookies for at least 30 minutes to allow the filling to set.

• Serve chilled and enjoy the delightful flavors of tiramisu in a cookie form.