Tiramisu Sandwich Cookies

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Recipe Intro From lisathompson

Celebrate National Cookie Day with these Tiramisu Sandwich Cookies! These sophisticated sandwich cookies are sure to send you straight to your favorite Italian trattoria. Spiked with espresso powder and marsala wine, the crumbly shortbread cookies (which are divine on their own) are elevated with a fluffy mascarpone cream filling and a dusting of cocoa powder. I prefer to refrigerate cookies overnight so they have a chance to soften with the filling for a luscious bite.

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Prep time: 20mins (plus 45 minutes chilling time)

Cook time: 15mins

Serves or Makes: 16 2" sandwich cookies

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ingredients

2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon Marsala wine or vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/2 tablespoons espresso powder
1/2 teaspoon kosher salt, plus more
1 (8-ounce) container mascarpone cheese
1/2 cup confectioner's sugar, sifted
2 tablespoons heavy cream

Method

Step 1
Cream butter, sugar, and espresso powder with an electric mixer on medium-high speed in a medium bowl or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
Step 2
Add egg and Marsala wine, then stir on low speed until well combined. Add flour, cornstarch, and 1/2 teaspoon salt and stir until just combined and no patches of flour remain.
Step 3
Transfer dough to a sheet of parchment paper and dust both sides with flour. Roll 1/4" thick, sprinkling with more flour as needed to prevent sticking. Refrigerate dough for 30 minutes.
Step 4
Line two baking sheets with parchment paper. Preheat oven to 350F degrees.
Step 5
Meanwhile, use a 2" cookie cutter to punch out circles of dough. Transfer circles to a small baking sheet and freeze while the oven preheats. Re-roll dough scraps and repeat until all the dough is used. Use a mini cookie cutter to punch out the center of half of the dough to make the top cookies, if desired. (You can bake the little centers of dough for about 8 minutes.)
Step 6
Bake bottom cookies (with no hole in the centers) for about 14-15 minutes, until dry to the touch and lightly golden brown around the edges. Bake top cookies for about 12-13 minutes. Let cookies cool completely.
Step 7
Meanwhile, beat mascarpone cheese with confectioner's sugar and a pinch of salt until all the sugar is moistened. Add heavy cream and whip on high speed until light and fluffy.
Step 8
Spread about 1 tablespoon mascarpone cream on each bottom cookie, place a top cookie over the cream and lightly press to adhere. Dust with cocoa powder.
Step 9
Cover and refrigerate cookies overnight about 20 minutes before serving. Like traditional tiramisu, these cookies soften and the flavors meld in the refrigerator for the best texture.