Tiramisu Sandwich Cookies Recipes

TIRAMISU COOKIES

Tiramisu Cookies image

These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon rum extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 carton (8 ounces) mascarpone cheese
1/4 cup butter, softened
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
3 cups confectioners' sugar
Baking cocoa

Steps:

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.

TIRAMISU SANDWICH COOKIES RECIPE - (4.6/5)

Tiramisu Sandwich Cookies Recipe - (4.6/5) image

Provided by á-24350

Number Of Ingredients 16

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
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

Steps:

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.

TIRAMISU COOKIES

Tiramisu Cookies image

Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 30

Number Of Ingredients 11

Ingredients

5 large eggs, separated
1 cup granulated sugar
3 tablespoons instant espresso powder
1/2 cup cake flour, (not self-rising)
1/4 teaspoon salt
Unsweetened Dutch-process cocoa powder, for dusting
3/4 cup mascarpone cheese
1/4 cup plus 1 1/2 teaspoons confectioners' sugar, sifted
3 tablespoons almond-flavored liqueur, such as amaretto
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, melted

Steps:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

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