Tiramisu Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 1/2 tsp Rodelle pure vanilla
  • 1 Roselle gourmet baking cocoa
  • 1/2 tsp Salt

• Drinks

  • 1/2 tsp Espresso, Instant

• Dairy

  • 2 sticks Butter, unsalted
  • 3 tbsp Butter
  • 8 oz Mascarpone cheese

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on foodnfocus.com

Ingredients

• For the Tiramisu Cookies:
• 2 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar + extra for rolling
• 1 large egg
• 1 teaspoon Rodelle Pure Vanilla Extract
• 1 teaspoon rum extract
• For the Mascarpone Espresso Filling:
• 8 ounces mascarpone cheese
• 3 tablespoons softened butter
• ½ teaspoon Rodelle Pure Vanilla Extract
• ½ teaspoon instant espresso (1 teaspoon instant coffee granules)
• 2-3 cups powdered sugar
• Roselle Gourmet Baking Cocoa for dusting

Directions

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• 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. Chill the dough for at least 30 minutes to firm up.
• Scoop small 1 – 1½ 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 ½ inch thick. Bake for 9-10 minutes, until just baked through.
• For the mascarpone espresso filling: 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.
• 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.