Tiramisu Cookies With Mascarpone Cream Filling
- For the Tiramisu Cookies:
- 2 cups minus 1 tbsp all purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup softened butter
- 1 cup sugar +3 tbsp for rolling
- 1 egg
- 1 tsp vanilla extract
- 1 tsp Baileys (optional)
- For The Mascarpone Cream Filling:
- 8 oz Mascarpone cheese (left at room temperature for 30 minutes)
- 1/2 cup sugar
- 1 cup cold heavy cream
- 1 tsp espresso
- Unsweetened cocoa powder for dusting
Adapted from cookinglsl.com
For The Cookies:
1.Line baking sheets with parchment paper or Silpat.
2.In a bowl combine flour, cocoa powder, baking powder and salt. Set a side.
3.In the bowl of a stand mixer cream butter for 3 minutes, until fluffy. Add sugar, vanilla, Baileys (optional) and then egg and beat until incorporated.
4.Slowly add the flour/cocoa mixture and mix until well combined.
5.Scoop 1 tbsp portions of dough and roll into balls. Toss balls in sugar. Press with the bottom of a glass to flatten cookies.
6.If the dough is very soft, I recommend that you chill cookies for 1 hour, so they don't spread who baking.
7.Preheat oven to 375 F.
8.Bake cookies for 9-10 minutes. Transfer to a cooling rack and let cool completely.
For the Mascarpone Cream Filling:
1.In a small bowl, using a wooden spoon or a rubber spatula mix together Mascarpone cheese and sugar until smooth.
2.In the bowl of a stand mixer beat heavy cream until stiff peaks form.
3.Gently fold whipped cream into the Mascarpone mixture. Mix in the espresso.
To Assemble The Cookies:
1.Fill a piping bag with the filling. Pipe it into the bottom of half of the cookies (the amount should be around 1 tbsp).
2.Top each cookie sandwich.
3.Sprinkle some cocoa powder.