Tiramisu Cookies

• 2 cups AP flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks softened butter
• 1 cup granulated sugar + extra for rolling
• 1 egg
• 1 tsp. vanilla extract
• 1 tsp. rum extract

For the Mascarpone Espresso Filling:

• 8 oz. mascarpone cheese
• 3 Tb. softened butter
• 1/2 tsp. vanilla extract
• 1/2 tsp. instant espresso (1 tsp. instant coffee)
• 2 cup powdered sugar
• Unsweetened cocoa for dusting

Instructions

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
2. For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy–3-5 minutes. Add the egg and beat until combined.
3. Add the baking powder and salt, then slowly add the flour to the mixture until well combined.
4. Scoop small 1 – 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking  sheet.
5. Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes.
6. For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine.
7. Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy.
8. Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies.
9. Top each cookie sandwich and sprinkle with cocoa powder