tiramisu cookies

i spent about a month developing this recipe. i have to admit, it is pretty tedious to make, but well worth it! set aside an afternoon to make these. i submitted this recipe to a baking contest, but it did not win. but it gets first prize in our home!

Tiramisu Cookies

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup confectioner's sugar
1 egg
1/2 cup butter, softened
1 1/2 tsp instant coffee crystals

Filling:
2 cups mascarpone cheese
2 tsp instant coffee crystals
3 tbsp brown sugar
2 tsp rum (optional)

Decoration (optional):
Cocoa powder
Confectioner's sugar

Heat oven to 375 degrees F. Stir cookie mix, confectioner's sugar, egg, softened butter, and instant coffee crystals in medium bowl until soft dough forms.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased 17.25 inch x 11.5 inch x 1 inch cookie sheet.

Bake for 7 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Transfer cookies to cooling rack.

Mix mascarpone cheese, instant coffee crystals, brown sugar, and rum (if desired) in small bowl until smooth.

Assemble cookie sandwiches:

Spread 2 tsp of mascarpone cheese mixture on flat side of one cookie, then sandwich with another cookie. Repeat with rest of cookies, and arrange on plate.

Decoration:

To create half-moons of cocoa powder and confectioner's sugar, place piece of paper over half of one sandwiched cookie. Place confectioner's sugar in sifter and dust one-half of the sandwiched cookie. Move paper to cover already-dusted side of sandwiched cookie. Place cocoa powder in sifter and dust the other half of the sandwiched cookie. Repeat with rest of sandwiched cookies.

Store in airtight container and refrigerate up to 2-3 days.

Note: the longer the cookie sandwiches rest, the softer they get and the better they taste! i recommend refrigerating overnight before serving.