This post contains affiliate links.Tiramisu cookies are deliciously rich sandwich cookies, filled with coffee-flavored mascarpone, and dusted with a cinnamon-cocoa mixture. They are perfect for a snack or dessert.
First things first, congratulations to commenter #14 on my Big G Cereals Giveaway–Wendy!
I now have one possible piece to the puzzle surrounding my health. I apparently have a low/inactive thyroid gland.
Other than fuzzy recollection of hearing about my aunt having her thyroid removed when she was about eighteen or nineteen, I had no idea such issues even ran in our family. I also did not know until talking to my mom on Wednesday that I had been checked as a child for thyroid issues.
But it’s looking more and more like I’ve got Hashimoto’s Disease. Which would explain a lot. Some of what I’ve alluded to here on the blog (my frustration with not being able to lose any weight even though I’d upped my activity level until I hurt my hand, although realistically, I eat way too much junk and I’m sure that has more to do with it than anything), and some I have not really mentioned (zero energy, my SAD being a lot worse than I’ve let on in spite of not having that bad of a winter–Seriously, it’s been worse out here, and I haven’t felt quite as hopeless as I have the past few months).
I’m not sure that it’s the cause or a factor in my random fainting spells, although in extreme cases (or if left untreated for years), it can cause drops in blood pressure which could lead to loss of consciousness. My guess is that either my case isn’t that severe, or it’s been caught early enough.
Still, it kind of sucks that I’m now facing being on medication for the rest of my life.
I did also have a CT Scan Friday afternoon, but I won’t have the results from that until next week sometime. I figure no news is good news, and since the hospital didn’t call within hours of me having it done, I’m probably in the clear. At least I would like to think so.
So, what’s a gal to do? Make cookies.
I had even tried making cupcakes that I wasn’t overly happy with. I hoped I’d have better luck with the cookies.
I bought double the ingredients necessary for this. I have coworkers who are just as nuts about Tiramisu as I am (as well as coworkers who will snarf up whatever baked goods I stick in front of them), and I figured that if the cookies were any good, I’d be eating them all weekend long.
I may have promised to bring a batch in for next week.
These are…Divine. Like good enough that I don’t want to share the second batch. I want them all.
I do not care that no sane person needs to consume sixteen ounces of sweetened mascarpone over the course of forty-eight hours. I do not care that I don’t need to polish off all these cookies all alone.
They’re not exactly the same as actual Tiramisu…But they’ll do.
This being the first time making these, I skimped a little on the filling. There’s some leftover, and I’m debating on making stuffed French toast tomorrow.
However, I also have a cold and since dinner’s looking more and more like a chicken and cheese sandwich and chips, I have a feeling it’s going to be an accomplishment if I get the laundry done!
For the Cookies:
- 2 C flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 C (2 sticks) unsalted butter, room temperature
- 1 1/2 C granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. rum extract
For the Mascarpone Espresso Filling:
- 8 oz. mascarpone, room temperature
- 3 Tbsp. unsalted butter, room temperature
- 1/2 tsp. vanilla extract
- 1 tsp. instant coffee
- 2 C powdered sugar
- 1 Tbsp. unsweetened cocoa powder + 1/2 tsp. cinnamon, for dusting
- Preheat the oven to 375 degrees F. Line 2-3 baking sheets with parchment paper, and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder.
- In the bowl of a stand mixer cream together the butter, 1 cup of sugar, vanilla, and rum extract until light and fluffy, about 3-5 minutes. Add the egg and beat until combined.
- Slowly add the flour mixture and mix until well combined.
- Using a small cookie scoop, portion out the dough and roll into balls. Place the 1/2 cup of sugar in a small bowl and roll each ball in the sugar before placing on a baking sheet. Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes. Cool for 5 minutes on the baking sheet, then cool completely on wire racks.
- Once the cookies have cooled, make the filling. Combine the mascarpone and 3 Tbsp. of butter in a mixing bowl and beat to combine.
- In a small bowl, mix together the vanilla extract and the instant coffee, until the coffee crystals have dissolved. Add to the cheese mixture. Slowly add the powdered sugar until light and fluffy.
- Turn half of the cooled cookies over and pipe or spread about 1 tsp. of filling onto the bottom cookies. Top each cookie sandwich. Mix together the cocoa powder and the cinnamon, then dust the tops of the cookies with it.