Tiramisu Sandwich Cookies
- 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
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.