Tiramisu Cookies by A Spicy Perspective
Preheat oven to 375*
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.
****I didn't use Rum extract...only had Rum and that wouldn't work the same...
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.
***I think I smooshed them a little too much...
So then I smooshed them a little less...
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.
***Didn't use the espresso either...
Top each cookie sandwich and sprinkle with cocoa powder.
I would TOTALLY make these again!!! They were so good!
My Guys liked them too =)
Tiramisu Cookies
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 *** I didn't use
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 *** I didn't use
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) ***I didn't use
2 cup powdered sugar
Unsweetened cocoa for dusting
8 oz. mascarpone cheese
3 Tb. softened butter
1/2 tsp. vanilla extract
1/2 tsp. instant espresso (1 tsp. instant coffee) ***I didn't use
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.
No comments:
Post a Comment