The winning flavors of tiramisu—espresso, chocolate, and mascarpone cream—join forces with the textures of another classic, the snowball cookie, to create a sure-to-please holiday dessert that’s both easy to make and heavy on the cocoa powder drama.
Make sure the butter and mascarpone are at room temperature (but not melted) before starting; if it seems the dough is a bit too wet or hard to handle, pop the dough in the fridge for a brief chill. The coffee liqueur is optional but strongly recommended in order to get that true tiramisu coffee punch—but if you choose not to use it, add an equal amount of water instead. Rolling the baked cookies twice in powdered sugar, once while still vaguely warm, and once right before serving, helps the sweetness penetrate while also preserving the fun snowball-ness of the cookie. Serve with a cold glass of milk or hot cup of tea or coffee to top it all off.
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