Confession time: I am not a big fan of tiramisù. (gasp!) I love all the elements of this wildly popular dessert: coffee, chocolate, mascarpone, ladyfingers, rum….what’s not to like?? I really think it’s a texture thing. It’s all too smooth when it comes together (I am also not a fan of creme brûlée, panna cotta, flan – all too creamy.) I like something sweet and crunchy so when I found this recipe that includes all of the gorgeous elements of tiramisù sandwiched between two crumbly cookies, I was sold!

A word of advice – don’t skimp on the filling. Go for the double stuff. You won’t be sorry. And if you are a fan of tiramisù, you will want to have Milvia’s recipe on hand – even I have to admit that it is delicious.

 

Recipe from www.aspicyperspective.com

photo credit: Studio A17

Tiramisu Sandwich Cookies

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Tiramisu Cookies
 2 cups All-purpose flour
 1 tsp Baking powder
 ½ tsp Salt
 2 sticks Unsalted butter, softened
 1 cup Granulated sugar(and extra for rolling)
 1 Large egg
 1 tsp Vanilla extract
 1 tsp Rum extract
Mascarpone Espresso Filling
 8 oz Mascarpone cheese
 3 tbsp Softened butter
 ½ tsp Vanilla extract
 ½ tsp Instand Espresso (or 1 tsp. instant coffee granules)
 2 cups Powdered sugar
 Unsweetened cocoa for dusting

Rum Cookies
1

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

2

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.

3

Add the baking powder and salt, then slowly add the flour to the mixture until well combined. Chill the dough for at least 30 minutes to firm up.

4

Scoop small 1 – 1 1/2 teaspoon 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 into flat disks 1/2 inch thick. Bake for 9-10 minutes, until just baked through.


Mascarpone Espresso Filling
5

Wash the mixing 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 dissolve. Beat into the cheese mixture. Slowly add the 2 cups powdered sugar until light and fluffy. Add extra powdered sugar if needed.


6

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.

Ingredients

Tiramisu Cookies
 2 cups All-purpose flour
 1 tsp Baking powder
 ½ tsp Salt
 2 sticks Unsalted butter, softened
 1 cup Granulated sugar(and extra for rolling)
 1 Large egg
 1 tsp Vanilla extract
 1 tsp Rum extract
Mascarpone Espresso Filling
 8 oz Mascarpone cheese
 3 tbsp Softened butter
 ½ tsp Vanilla extract
 ½ tsp Instand Espresso (or 1 tsp. instant coffee granules)
 2 cups Powdered sugar
 Unsweetened cocoa for dusting

Directions

Rum Cookies
1

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

2

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.

3

Add the baking powder and salt, then slowly add the flour to the mixture until well combined. Chill the dough for at least 30 minutes to firm up.

4

Scoop small 1 – 1 1/2 teaspoon 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 into flat disks 1/2 inch thick. Bake for 9-10 minutes, until just baked through.


Mascarpone Espresso Filling
5

Wash the mixing 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 dissolve. Beat into the cheese mixture. Slowly add the 2 cups powdered sugar until light and fluffy. Add extra powdered sugar if needed.


6

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.

© L'Esperta, 2019
Tiramisu Sandwich Cookies

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