Tiramisu Cookies ~ little nibbles of Italian bliss. A delicately thrilling addition to your holiday cookie lineup.
All right folks, I have a confession to make. This is my newest cookie recipe for the holiday season. When I dreamed up these Tiramisu Cookies, I believed myself to be the first person to ever think of something SO WONDERFUL.
Alas, Google always shatters the dreams of a person who expects to be an original. I found (after the fact) that Martha Stewart has a Tiramisu Cookie Recipe. SWEARS… lots of swears!
After looking at her recipe, I have to believe mine is better. Surely I have SOMETHING on that woman other than “not been to jail.”
So here is my not-as-original-as-I-thought-but-still-completely-fabulous Tiramisu Cookie Recipe. The cookies are tender boozy pillows filled with rich creamy mascarpone and espresso filling. Each sandwich is kissed with a sprinkling of unsweetened cocoa powder to mimic traditional Tiramisu.
Please enjoy the cookies and excuse the mini rant. *wink*
In the past, I’ve had an aversion to boozy extracts. I figure if you want something to taste like brandy, why not just add brandy. In this case, you simply can’t get a strong enough rum flavor without using an extract. You’d have to add so much rum that it would effect the texture of cookie dough.
To make the cookies uniform, I like to roll them into equally portioned balls, then flatten them with the bottom of a glass.
Pipe the mascarpone filling onto the bottom of each sandwich cookie and top. Allow the cookie to sit out for a while so the filling will set.
Yield: 40 sandwich cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
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 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.
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