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Home » Dessert » Cookies & Bars » Tiramisu Cookies
TIRAMISU COOKIES
Jump to Recipe
4.75 stars (4 reviews)
40 minutes mins
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our site, we may earn a commission.
Tiramisu Cookies are little nibbles of Italian bliss based on classic tiramisu,
featuring the rich flavors of espresso and cocoa infused into a soft and chewy
cookie. These delightful cookies are the perfect addition to all of your holiday
celebrations!
WHY WE LOVE THIS TIRAMISU COOKIES RECIPE
All right folks, I have a confession to make. This is my newest cookie recipe
for the holiday season. When I dreamed up these Tiramisu Cookies, I believed
myself to be the first person to ever think of something so wonderful.
MY OTHER RECIPES
Chamoy Sauce Recipe with Tajin (Chamoy Rim Dip)
Chamoy Sauce - Here's an easy recipe to make a sweet-spicy sauce with bold Tajin
seasoning. It's great on savory dishes, fresh fruit, or to use as a chamoy rim
dip to garnish drinks!
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Alas, Google always shatters the dreams of a person who expects to be an
original. I found (after the fact) that Martha Stewart has a Tiramisu Cookie
Recipe.
SWEARS… lots of swears!
Here is my not-as-original-as-I-thought-but-still-completely-fabulous Tiramisu
Cookie Recipe. The cookies are tender boozy pillows filled with rich creamy
mascarpone and espresso filling. Each sandwich is kissed with a sprinkling of
unsweetened cocoa powder to mimic traditional Tiramisu.
Happy Holidays!
In the past, I’ve had an aversion to boozy extracts. I figure if you want
something to taste like brandy, why not just add brandy. In this case, you
simply can’t get a strong enough rum flavor without using an extract. You’d have
to add so much rum that it would effect the texture of cookie dough.
To make the cookies uniform, I like to roll them into equally portioned balls,
then flatten them with the bottom of a glass.
Pipe the mascarpone filling onto the bottom of each sandwich cookie and top.
Allow the cookie to sit out for a while so the filling will set.
TIRAMISU COOKIES TIPS & TRICKS
* Instead of making tiramisu sandwich cookies, make simple frosted cookies and
frost each one for double the cookies!
* Don’t over dust the cookies with cocoa! I love a little dusting of cocoa on
top of these, but be sure to only do a very light dusting. It you want to opt
for a heavier dusting, cut the cocoa with powdered sugar since cocoa can be
very bitter.
* You can find instant coffee granules in the coffee section of the grocery
store!
FREQUENTLY ASKED QUESTIONS
What flavors are in Tiramisu?
Tiramisu is a traditional Italian dessert that is typically made with layers of
ladyfingers, espresso, whipped cream, marscapone, and usually has some sort of
liqueur in it like Kahlua.
How should I store leftover tiramisu cookies?
To store any leftover cookies, place in an airtight container in the fridge for
up to 1 week.
LOOKING FOR MORE HOLIDAY COOKIE RECIPES? BE SURE TO ALSO TRY:
* Orange Cookies
* Pecan Pie Bars
* Best Sugar Cookies
* Chocolate Truffles
* Chocolate Mint Cookies
Print Recipe
4.75 stars (4 reviews)
Leave a Review »
TIRAMISU COOKIES
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Tiramisu Cookies ~ little nibbles of Italian bliss.
Servings: 40 sandwich cookies
INGREDIENTS
US Customary – Metric
FOR THE TIRAMISU COOKIES:
* 2 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 sticks unsalted butter softened
* 1 cup granulated sugar + extra for rolling
* 1 large egg
* 1 teaspoon vanilla extract
* 1 teaspoon rum extract
FOR THE MASCARPONE ESPRESSO FILLING:
* 8 ounces mascarpone cheese
* 3 tablespoons softened butter
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon instant espresso or 1 teaspoon instant coffee granules
* 2-3 cups powdered sugar
* Unsweetened cocoa for dusting
INSTRUCTIONS
FOR THE RUM COOKIES:
* 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. Chill the dough for at least 30 minutes to firm up.
* Scoop small 1- to 1 1/2-teaspoon 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
into flat disks 1/2-inch thick. Bake for 9-10 minutes, until just baked
through.
FOR THE MASCARPONE ESPRESSO FILLING:
* Wash the mixing 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 dissolve. Beat into the cheese
mixture. Slowly add the 2 cups powdered sugar until light and fluffy. Add
extra powdered sugar if needed.
* 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 teaspoon of filling onto the
bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder.
NUTRITION
Serving: 1sandwich cookie, Calories: 141kcal, Carbohydrates: 16g, Protein: 1g,
Fat: 8g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 42mg, Potassium: 20mg,
Fiber: 1g, Sugar: 11g, Vitamin A: 255IU, Calcium: 15mg, Iron: 0.3mg
Course: Cookies
Cuisine: American, Italian
Author: Sommer Collier
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Cookies & Bars Dessert coffee mascarpone rum
posted by Sommer Collier on Dec 12, 2011 (last updated Jan 19, 2024)
128 comments Leave a comment »
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1. Pingback: 12 Delicious Italian Christmas Cookie Recipes To Make During The
Holidays – www.bilgininadresi.net
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5. julie — November 28, 2022 @ 9:18 am Reply
i just made these and really am glad i stuck with my intuition and doubled
the amounts of espresso and rum extracts, as the flavors were all there
without being too much, and that tells me that the amounts listed would
likely have left the cookies a little bland. i have other holiday sandwich
cookie varieties that i make, and while i felt this dough was ok, i would
probably use my dough from my recipe for creme wafers if i made this
again, as the other dough imparts a much flakier, melt in the mouth
quality that i like better. Still, nice adaptation of a favorite desert.
6. Holly — April 18, 2022 @ 7:30 pm Reply
Does this recipe make 40 cookies so 20 sandwiches once assembled or 80
cookies 40 assembled? Thanks!!
* Sommer Collier — May 16, 2022 @ 10:42 pm Reply
Hi Holly!
It makes 40 sandwich cookies, so 80 unassembled.
7. Pingback: 30 Best Delicious Holiday Cookie Recipes - Sparkling Boy Ideas
8. Allison — January 17, 2021 @ 1:35 pm Reply
Can the anything be substituted for rum extract? Can actual rum be used
instead?
* Sommer Collier — February 5, 2021 @ 1:40 pm Reply
Hi Allison!
You can add 1 teaspoon of rum, but the flavor won’t be as strong. I
wouldn’t add more, or the batter will be too thin and runny. You can
also add almond extract, but I would only use 1/2 teaspoon instead of 1
teaspoon. You can also just omit the rum extract if desired. :)
9. Jen — December 18, 2020 @ 1:50 am Reply
So great! Mine came out amazing :-)
Silly question, but they have to be refrigerated after baking, correct?
Thanks!
Jen
* Sommer Collier — January 7, 2021 @ 6:17 pm Reply
Hi Jen,
Yes, it’s best to refrigerate them because of the filling. :)
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12. Chelsea Lane — June 21, 2019 @ 6:15 pm Reply
My favorite dessert turned into a cookie!!
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Books and Cooks
16. Nora — January 6, 2016 @ 5:58 pm Reply
How much rum??
17. Carol Reynolds — December 29, 2015 @ 7:04 pm Reply
Too sweet. Disappointed. I wish I would have tried t the dessert with
ladyfingers instead.
18. Jo — December 20, 2015 @ 3:12 pm Reply
Maybe if balls left without flattening might puff up more??? I am
wondering do not want to make another batch.
19. Jo — December 20, 2015 @ 3:02 pm Reply
Same thing happened to me, they are flat, no matter if i use dark pan,
light pan, both on parchment, good sugar cookie anyways. See if anyone
who made it had a problem.
20. Coco in the Kitchen — August 26, 2015 @ 6:45 pm Reply
These look incredible.
I am forbidden from baking them until after I’ve lost 10 lbs!
21. Pingback: Cappuccino Yogurt Tiramisu
22. Jenna @ Easy, Economical Events — March 9, 2015 @ 1:20 pm Reply
I included a link to your recipe in my Mother-Daughter Tea post today. I
hope you’ll take a look: http://www.eeevents.net/#!motherdaughtertea/c1z7y
Thanks!
23. Pingback: Best Recipes of 2014: Italian Dessert Recipes
24. seda — October 24, 2014 @ 12:22 am Reply
Hi ,
I have prepared but my filling cream was runny, when I have added powered
sugar. Can you help me?
Thanks and Regaards,
* Sommer — October 24, 2014 @ 2:14 pm Reply
Hmmm. It’s hard to say what happened without seeing it, but I would add
more powdered sugar. It isn’t super stiff though…
25. Nina — October 19, 2014 @ 9:22 pm Reply
Omg! I’m excited to make this. How long would the shelf life be? Because
this will be a gift for my cousin’s wedding. Its an Italian wedding so
this would be a great addition to their cookie table. Is this tranportable
too? Meaning if the cookie is made 2 days before will it still be good?
Does this need to he refrigerated because of the mascarpone cheese? Thank
you!
* Sommer — October 21, 2014 @ 7:08 pm Reply
Hi Nina, You could certainly make them a couple days before hand, and
keeping them would help them hold up, but is not essential. If you are
worried about transportation, you could make the cookies and filling
ahead, then fill them on sight.
26. Pingback: Tiramisu Cookies. vegan glutenfree - Vegan Richa
27. pATTY — June 18, 2014 @ 9:18 am Reply
I would love to make these, do you have any suggestions how you would
travel five hours with these?
28. Pingback: 35 Delicious Valentine Cookie Recipes
29. Pingback: Tiramisu Cookies
30. Kandis — December 22, 2013 @ 7:21 pm Reply
I wanted to make a treat with a twist on the traditional tiramisu and
found this recipe. I changed it up just a bit- but it was the best cookie
I have ever had the pleasure of baking. I looked in eagerly at each batch
as it baked, and “sampling” from each one.
Thanks so much for the recipe!
31. Lindsay R — December 18, 2013 @ 11:23 am Reply
Would it be possible to use whole wheat flour in this recipe?
32. Pingback: Day 16: Tiramisu Cookies | Joy From The kitchen
33. Cw — December 15, 2013 @ 4:18 pm Reply
I made these today for my step mom for the holidays. They flattened out a
tad but looked lovely once put together. I can’t wait to hear from my
stepmom . One of her favorite desserts is tiramisu cheesecake so this
recipe seemed perfect for a mailed gift.
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Christmas Your Way
37. Dani — December 12, 2013 @ 9:33 am Reply
These are both mine and my work office’s favourite cookies. I’ve made them
twice already to share, and plan on doing it many more times. Thanks so
much for this!
38. cheryl — December 2, 2013 @ 11:16 am Reply
Can I freeze these I’m starting my Christmas baking. I’ve enjoyed finding
your cooking.
* Sommer — December 2, 2013 @ 7:53 pm Reply
Hi Cheryl, I wouldn’t freeze the filling, but you can bake and freeze
the cookies and fill them later.
39. Pearlyxc — November 25, 2013 @ 10:59 pm Reply
I would love to make these cookies for my annual cookie exchange. They
look delicious!! Any tips on how I can make these ahead or freeze them?
Any tips would be greatly appreciated!
40. Angie — June 23, 2013 @ 1:31 pm Reply
I’ve never heard of rum in tiramisu, what does it do flavour wise? I know
that’s a stupid question, but I was debating leaving it out.
* Sommer — June 23, 2013 @ 1:58 pm Reply
Angie, It adds a boozy sweetness. If you leave it out it won’t have that
boozy quality that tiramisu often does, but will still taste great.
41. kim — May 1, 2013 @ 7:02 am Reply
my icing came out liquidy twice
42. Pingback: Of Thyroids and Tiramisu Cookies | TramplingroseTramplingrose
43. Red Jordan — March 24, 2013 @ 8:05 am Reply
I’ve made these cookies about 5 times, now, since Christmas. They truly
are fantastic…and a big crowd pleaser! Thank you for this recipe. I plan
to wow them at the next workplace potluck.
44. Teena — January 26, 2013 @ 12:35 am Reply
Can I use imitation rum extract or can only use pure rum extract? This
really looks yummy but I live in the Philippines where ingredients like
this are limited or not available at all sometimes. thanks :)
45. Sommer — January 6, 2013 @ 6:17 pm Reply
Hi Mukti, It is definitely a soft cookie, but not quite as soft as a
whoopie pie.
* Mukti — January 6, 2013 @ 6:30 pm Reply
Thank you!
* Mukti — January 6, 2013 @ 6:47 pm Reply
Sorry, one more question. Do you have any suggestions if you can’t find
run extract?
Thanks in advance.
* Sommer — January 7, 2013 @ 6:30 am
McCormick makes Rum Extract, so you should be a able to find it at
your regular grocery store.
46. Pingback: Tiramisu Cookies « thesupperclubproject
47. Melissa — December 6, 2012 @ 1:17 am Reply
Okay I am not much of a baker but I got to try these…I do have a question
however…
When your working with flour does it have to be exact measurements? I
always seem to use to much but I never understand why it happens that way
cuz I follow every recipe to the T…I know not to pack flour but when I
make these would it mess up the recipe if I used a little less? I get so
discouraged when I bake because of this reason ((This recipe sounds way to
good to pass up though, so please help LoL))
Thanks :)
* Sommer — December 6, 2012 @ 7:08 am Reply
Hi Melissa, Think of baking as “chemistry”… every measurement need to be
precise for the baked good to have the right chemical reaction in the
oven. I usually stir the flour in the bag to loosen it up, then scoop it
with a spoon into my measuring cup and level the top. That way, the
flour isn’t packed down and it’s as exact as I can make it.
48. Pingback: 30 Delicious Cookies {Perfect for the Holidays} | A Cedar Spoon
| A Cedar Spoon
49. Lindsay — November 15, 2012 @ 12:39 pm Reply
These look awesome! And I so know that feeling – getting so excited about
a new idea only to realize it’s not as “new” as you thought. However,
these are still original to me – I’ve never seen Martha’s version :)
50. Jordan — September 6, 2012 @ 9:55 pm Reply
Hello. I made these tonight, and my cookie dough came out nothing like
yours. :\ It was super sticky and soft, and I even added more flour after
that, and I was still unable to ‘roll the dough into balls’. Any idea why
this might have happened? It’s pretty warm here, but even leaving the the
dough in the fridge for a while didn’t help. I ended up just dropping the
batter from a spoon and sprinkling the sugar on top. The filling tasted
good though, so hopefully they’ll still go over well this weekend. Either
way, thanks for the recipe. :)
* Sommer — September 7, 2012 @ 6:05 am Reply
Hey Jordan, Sorry about that! Yes, temperature and humidity can wreak
havoc on baking projects. :(
It’s hard to say what else it might have been without being there, but
take a look at this post and you might figure it out:
http://aspicyperspective.com/2012/04/velvet-brownie-swirl-cake.html
* Jordan — September 11, 2012 @ 1:28 pm
Thanks for the reply! They were still delicious, just not as pretty as
yours. :)
51. PolaM — May 14, 2012 @ 5:37 am Reply
I was looking up original tiramisu’ recipe and I found yours! It looks
amazing!! Care to link up to my newest bloghop on tiramisu’?
52. Pingback: Tiramisu Cookies « Sutch A Delight
53. kerri — February 10, 2012 @ 8:02 pm Reply
Hi would love to make them, I’m in NZ, how much by weight is “2 sticks” of
butter please, and does powered sugar mean castor sugar or icing sugar?
Fantastic idea, well done :)
* Sommer — February 11, 2012 @ 7:36 am Reply
Hi Kerri,
2 sticks of butter is 8 oz., equal to 227 grams. Also powdered sugar is
the same thing as icing sugar. Happy Baking!
54. Mark — January 13, 2012 @ 10:49 am Reply
Hi there! Delightful blog! I enjoyed reading it, and I love tiramisu, so I
have to try these. I was familiar with Martha’s recipe, but they seemed
too fussy, so I’m going to give yours a try. I am getting my own personal
baking business up and running, and I have a big event next Friday to bake
for, so I may give your recipe for these a test drive! Mind if I blog
about it? I will give you due credit for the recipe and will even link to
your blog, if you’d like. Thanks for the inspiration!
* Sommer — January 13, 2012 @ 11:00 am Reply
Hi Mark, Thanks for stopping by. You are welcome to blog about them and
I appreciate the consideration of linking back. I hope your event is a
great success!
55. Amanda — January 9, 2012 @ 9:56 pm Reply
These look so good! I love tiramisu and I love cookies! I’m definitely
going to try making these!
56. OLGA LOPEZ — January 8, 2012 @ 10:30 pm Reply
they look cute and a piece of heaven to put in the mouth.
57. domesticallyinept — January 2, 2012 @ 6:50 am Reply
These look amazing! Can’t wait to make them!
58. Anna @ hiddenponies — December 21, 2011 @ 11:50 am Reply
These look totally delicious – sometimes you’re better off not googling
and finding out someone else had the idea already :) Ignorance is bliss –
and I’m sure yours are better anyway!
59. feiane — December 20, 2011 @ 7:15 pm Reply
i will try this recipe…. looks like french macaroons…. perfect recipe for
christmas…. happy holidays!
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61. Pingback: Holiday Cookies from Food Gawker - Martha's Circle
62. marla — December 14, 2011 @ 11:39 pm Reply
I am all ready a fan of tiramisu…but in cookie form it looks even better!
63. Joy — December 14, 2011 @ 2:10 pm Reply
The cookies look so good. I love tiramisu.
64. Julie M. — December 14, 2011 @ 11:39 am Reply
Those are gorgeous Sommer! Hope you had a wonderful time on the island. :)
65. Emily @ Life on Food — December 14, 2011 @ 6:17 am Reply
I am going to be dreaming of these cookies. Beautiful. Martha always
thinks of everything. I will just pretend that you didn’t mention that and
give all of the create to you.
66. Stephanie @ Eat. Drink. Love. — December 13, 2011 @ 11:29 pm Reply
Tiramisu is one of my favorite desserts so I am really excited to see it
in cookie form!
67. torviewtoronto — December 13, 2011 @ 10:00 pm Reply
lovely dessert looks wonderful
68. Kim Bee — December 13, 2011 @ 6:45 pm Reply
Looks really incredible. Martha Shmartha, yours are prettier and I bet
tastier!
* Sommer — December 14, 2011 @ 12:05 am Reply
You know I really love Martha. She’s just always two steps ahead.
69. Janet@FCTC — December 13, 2011 @ 1:42 pm Reply
I could eat a few hundred of these. They look so good! As for Martha, that
jail thing is a pretty big one to not have in common with her :-P
70. RavieNomNoms — December 13, 2011 @ 1:37 pm Reply
OH wow! What a fantastic idea! This is so great…I would never have thought
to do this. Sounds yummy
71. Jersey Girl Cooks — December 13, 2011 @ 12:35 pm Reply
Love these flavors! They are also very cute.
72. Grubarazzi (@Grubarazzi) — December 13, 2011 @ 12:21 pm Reply
These are seriously cute, and Martha can go fly a kite. These look so much
better ;)
73. Maggie @ Kitchie Coo — December 13, 2011 @ 11:47 am Reply
These look so good I want to cry. One of my husband’s favorite desserts in
tiramisu and I know he would appreciate these cookies. They are beautiful
and look delicious!
74. Colleen — December 13, 2011 @ 11:45 am Reply
Oh my god, this may very well be heaven in a cookie! I LOVE tiramisu…never
thought to put it in a cookie. What a delicious idea!
75. Delishhh — December 13, 2011 @ 11:21 am Reply
Love them – so cute and look fantastic! Hope you had a fabulous time in
Hawaii :) I was just there for my baby moon.
76. Lacy — December 13, 2011 @ 11:18 am Reply
Omg these are adorable & look incredibly delicious! Best tiramisu in
cookie form that I have ever seen. Seriously. Totally making these asap!
77. Ana Helena Campbell — December 13, 2011 @ 11:09 am Reply
They caught my attention fast! These little guys are perfect for a party.
Thanks for sharing.
78. carolinaheartstrings — December 13, 2011 @ 11:13 am Reply
These look amazing! I know they are just delicious. Come visit. We have a
great Kahlua hot cocoa this week and today we are giving away a wonderful
Christmas present. A great book and it comes autographed! Come by and
register to win.
79. Kiri W. — December 13, 2011 @ 10:53 am Reply
Wow, these look amazing! I love that it has all the flavors of tiramisu in
one bite, because my tiramisu portions tend to get, ah, expansive ;) They
look fabulous!
80. Liz — December 13, 2011 @ 5:34 am Reply
Martha has NOTHING on your boozy pillows!!! Fabulous cookies!!!!
81. Carolyn — December 13, 2011 @ 5:02 am Reply
Gorgeous cookies, Sommer!
82. Curt — December 12, 2011 @ 9:20 pm Reply
I love tiramisu. My daughter used to send it to me all the time when she
lived in Italy. These cookies look so tempting!
83. Living The sweet Life — December 12, 2011 @ 9:06 pm Reply
I’m such a sucker for anything Tiramisu related – – these cookies are bad
news … bad news that will make me feel ohhh sooo goooodddd!!
84. 5 Star Foodie — December 12, 2011 @ 10:03 pm Reply
These sound amazing, love the Mascarpone Espresso Filling!
85. Brian — December 12, 2011 @ 8:58 pm Reply
I love these little beauties! They look fabulous!
86. Robin @ Simply Southern Baking — December 12, 2011 @ 6:31 pm Reply
These cookies look fabulous! I love Tiramisu!
87. thesweetestpea — December 12, 2011 @ 4:17 pm Reply
You might try Captain Morgan’s Tattoo Dark Rum, it’s a very highly
flavored, black caramelly rum and it’s not spiced like the other Captain
Morgan’s rum. Maybe a splash or two along with some rum flavoring, would
give the bit of alcohol zing. These look lovely, and yes, I also hate it
when I think I’ve come up with something brilliant, then find it later
online somewhere.
88. Jen at The Three Little Piglets — December 12, 2011 @ 3:26 pm Reply
I’m sure that yours are WAY better than Martha Stewart’s! I think it’s a
pretty genius idea!
89. Tanja@tanjascookingcorner — December 12, 2011 @ 2:55 pm Reply
Oh my, I’m in love with these beauties! They are adrable, and I bet they
taste heavenly!
90. Amy @ uTryIt — December 12, 2011 @ 2:07 pm Reply
These cookies look amazing and so tempting. I’m a sucker for anything
tiramisu. gotta try your recipe soon.
91. Katerina — December 12, 2011 @ 2:05 pm Reply
I love tiramisu and it is very interesting how you transformed this
beauitful sweet to these absolutely adorable little treats!
92. Cassie @ Bake Your Day — December 12, 2011 @ 1:51 pm Reply
I love tiramisu, these look perfect!
93. vianney — December 12, 2011 @ 1:34 pm Reply
“martha ain’t got nothing on you honey!’ These look amazing!!
94. Angie's Recipes — December 12, 2011 @ 1:26 pm Reply
What a beautiful and creative idea of turning the classic cake into the
bite sized cookies!
95. galit — December 12, 2011 @ 1:13 pm Reply
Those look so fantastic! What a brilliant idea!
96. Michelle — December 12, 2011 @ 12:04 pm Reply
Ahhhhhh! They’re so cute! Must eat them all!
97. jennifurla — December 12, 2011 @ 11:52 am Reply
These are da’bomb. I also have to say that your pictures are in my top 5
of blogs I read, always just love them.
98. Courtney R — December 12, 2011 @ 10:19 am Reply
These look so fabulous! My husband LOVES tiramisu but I’m not quite ready
to attempt the traditional cake yet. This sounds like the perfect way of
easing us in!
99. Rachel @ Not Rachael Ray — December 12, 2011 @ 9:47 am Reply
Oh my goodness. I LOVE these!
100. Bev Weidner — December 12, 2011 @ 8:58 am Reply
Now THESE are some cookies I could get serious about.
101. Erica — December 12, 2011 @ 8:53 am Reply
I think these are very original, and the cocoa powder on the top is SUPER
tiramisu, which Martha’s lacks. Points to you!
102. Denise @ Creative Kitchen — December 12, 2011 @ 8:44 am Reply
Oh these look so good!! Yes….google is good for that. Happens to me to!
103. Pattie Meegan — December 12, 2011 @ 8:41 am Reply
These look wonderful! Quick question- how long do you think they’d keep?
I’m assuming in the fridge and then brought back to room temp to serve? Is
the texture of the cookie affected by making ahead? I’d love to add these
to my Christmas Eve dessert tray
Pattie
* Sommer — December 14, 2011 @ 12:07 am Reply
Generally I keep any frosting out on the counter for several days with
no issues. If you want to store them longer, wrap them well and place in
the fridge.
* Ann Harrison — December 15, 2011 @ 10:14 am
Wonderful. I was going to ask the same question. Plan on making these
for Christmas gifts – that is, if there are any left from my taste
testing ;->
104. Jessica @ How Sweet — December 12, 2011 @ 7:31 am Reply
it’s official. i’m in love with these.
105. julia — December 12, 2011 @ 8:17 am Reply
Dang martha. I hate when I *think* I’ve created something… and then come
to find out SHE kinda already did. I bet, a lotta money, yours are a TON
better!!!!! They looks SUPER good!
* Sommer — December 14, 2011 @ 12:10 am Reply
Ha! Hugs to Martha, I sorta love her and hate all at the same time. She
definitely gives the rest of us a run for the money.
* Amy K — December 22, 2014 @ 10:42 am Reply
I made these today and hope they will last until Christmas! Question
about the icing! Since there’s cheese in it do the cookie have to be
refrigerated between now and Thursday??? They were so easy and look
amazing!
106. Lora — December 12, 2011 @ 7:12 am Reply
These are beautiful and perfect and the flavor – wow! Ad I very much
enjoyed your mini rant :-)
107. pam — December 12, 2011 @ 7:05 am Reply
I bet yours are better!
108. Katrina @ Warm Vanilla Sugar — December 12, 2011 @ 6:37 am Reply
These are delightful! Love these little guys :)
HELLO & WELCOME TO A SPICY PERSPECTIVE!
I’m Sommer Collier… Travel Enthusiast, and the Resident Cookery Queen of A Spicy
Perspective. I’m here to help you make mealtime memorable, and life a little
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