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Beat in eggs one at a time, and vanilla until incorporated. On low speed, beat in flour mixture just until combined. Refrigerate for 30 minutes.","image":""},{"sort":"4","key":"10b6f434e","description":"Scoop 2-tbsp (30 mL) balls of dough and arrange on parchment paper\u2013lined baking sheet, spacing about 2 inches apart. Flatten slightly.","image":""},{"sort":"5","key":"fb435d968","description":"In 2 batches, bake for 10 to 12 minutes or until edges are golden and tops are set. Let stand for 5 minutes before transferring to wire rack to cool completely.","image":""},{"sort":"6","key":"62088dd25","description":"Frosting: In medium bowl, using handheld electric mixer, beat together mascarpone and butter until smooth and creamy. Beat in confectioners\u2019 sugar, espresso powder and vanilla until smooth and blended. Transfer to piping bag fitted with medium round tip. Refrigerate until ready to use.","image":""},{"sort":"7","key":"40e6206c8","description":"Pipe generous amount of frosting over each cookie. 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