Paula and I attended the Carrboro High School science department holiday party last night. My friend Ray hosted the party and he made some Mediterranean chicken thighs, cous cous salad and broccoli salad. I said that I would bring a dessert to enjoy and decided to make these Tiramisu Sandwich Cookies that I read about in the December issue of Food Network’s magazine. It was one of my few adventures in baking (Paula usually does the baking in our house…) and while I stumbled a few times, I think that the final product was enjoyed by everyone. Here’s the recipe in case you are interested…
Start by making the cookies:
  1. Position the racks in the upper and lower thirds of the oven and turn on the oven to 350 degrees F.
  2. Line 2 baking sheets with parchment paper.
  3. Whisk 1 1/2 cups of flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt in a medium bowl.
  4. In measuring cup, mix 1/3 cup of milk, 1 tablespoon of espresso powder and 1/2 teaspoon of vanilla until dissolved.
  5. Beat 6 tablespoons of room temperature butter and 3/4 cup of granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1-2 minutes. Add 1 egg to the butter-sugar mixture and continue beating until combined.
  6. Reduce the mixer speed to low; beat in half of the flour mixture, then add the milk mixture, then add the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
  7. Drop tablespoonfuls of the dough about 2 inches apart on the prepared baking sheets (Note: Dip the spoon that you are using in water if the dough sticks.) and form into even mounds with damp fingers.
  8. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10-15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Note: I made the cookies on Friday and just stored them until Saturday. Then I made the filling to finish the cookies.

In order to make the filling, here is what you need to do:

  1. Beat 6 ounces of room temperature mascarpone, 4 ounces of room temperature cream cheese, 1/3 cup confectioners’ sugar and 1/4 teaspoon of vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1-2 minutes.
  2. Stir 1 tablespoon of Kahlua liqueur and 1 teaspoon of espresso powder in a small bowl until the powder dissolves.
  3. Add the liqueur-coffee mixture to the filling and beat until combined.
  4. Flip over half of the cookies. Add approximately a tablespoon to the middle of each of the flipped cookies. (Note: You really just want to divide up the mixture evenly among all the cookies.)
  5. Place the other cookies on top of the filling to make a sandwich. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners’ sugar if you want to make it look even more decorative.

These cookies must have tasted quite good since we didn’t bring any of them home with us. I am glad that everyone enjoyed them. Perhaps I can learn to bake after all! Maybe I just need to have some more practice….

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