Tiramisu Cookies

1 May

What can I say about these cookies? They are the baking I have been looking forward to all week. I recently ordered a new (industrial, tired of the plastic ones breaking!) cookie scoop, rubber scrapers, and a cooling rack off of Amazon, and decided that these cookies were going to Cristian my new baking tools. These cookies are little bites of delicious tiramisu. Incredibly good.

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Tiramisu 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 Filling:

  • 8 oz. mascarpone cheese
  • 3 Tb. softened butter
  • 1/2 tsp. vanilla extract
  • 1 tsp. instant coffee powder
  • 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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Recipe from A Spicy Perspective

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