Tiramisu Cookies

Directions

In a larger bowl (but not a huge bowl – we’re not putting a ton in here…just a larger bowl than the first one) place the mascarpone cheese, rum and coffee mixture, molasses and vanilla and mix until well combined.  Cover with plastic wrap and put it in the fridge to chill.

Onto the cookies.  Mix the butter and sugar with your hand mixer until well combined – at least 3 minutes and up to 5.  Basically, if you take a little out of the bowl and rub it between your fingers you shouldn’t be able to feel the sugar granules anymore.

Next, add in the egg and vanilla and mix, followed by the flour, baking powder and baking soda and mix again until everything is well combined.

Place the dough onto baking sheets lined with parchment paper, with each cookie being about a tablespoon large.  We’re making sandwich cookies here, so try to make each cookie about the same size.  You should be able to make about 30 cookies total, which will result in 15 sandwich cookies when everything is done.

Bake the cookies at 400 for about 6-8 minutes, or until the sides and bottoms start to get a little brown and tasty-looking.  Remove from the oven and transfer to a wire rack to cool.

When the cookies are cool, take the filling out of the fridge and spread some onto the bottoms of half the cookies, using the other half to top them.

Next, melt together the white chocolate chips, milk and vanilla.  Put everything into a small bowl and microwave on defrost for 10 seconds, take it out of the microwave and stir.  Keep doing this until the chips are almost but not quite melted.  When it gets to that stage, take it out for good and keep stirring vigorously until the remaining chips melt.

Spread the icing on top of each of the cookies (or, do what I did and just dip the edges – it looks nice and it’s a lot easier) and let it set before serving.  Makes about 18 finished cookies.