Tiramisu Sandwich Cookies

Photo by jill g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Cookies:

  • 2

    cups AP flour

  • 1

    tsp. baking powder

  • 1/2

    tsp. salt

  • 2

    sticks softened butter

  • 1

    cup granulated sugar + extra for rolling

  • 1

    egg

  • 1

    tsp. vanilla extract

  • 1

    tsp. rum extract

  • For the Mascarpone Espresso Filling:

  • 8

    oz. mascarpone cheese

  • 3

    Tb. softened butter

  • 1/2

    tsp. vanilla extract

  • 1/2

    tsp. instant espresso (1 tsp. instant coffee)

  • 2

    cup powdered sugar

  • Unsweetened cocoa for dusting

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy--3-5 minutes. Add the egg and beat until combined. Add the baking powder and salt, then slowly add the flour to the mixture until well combined. Scoop small 1 - 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking sheet. Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes. For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine. Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy. Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder.

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