http://cookmee.com/tiramisu-cookies/http://cookmee.com/tiramisu-cookies/

Ingredients

For the 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

Preparation method

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
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.
Add the baking powder and salt, then slowly add the flour to the mixture until well combined.
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.
Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes.
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.
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.
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.
Top each cookie sandwich and sprinkle with cocoa powder.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)

Number of servings (yield): 30 – 40 sandwich cookies
http://cookmee.com/wp-content/uploads/2012/09/Tiramisu-Cookies.jpg