Tiramisu Cookie Tarts

Because the filling contains cream cheese and sour cream, it should be kept refrigerated. I recommend waiting until ready to serve before spooning the filling in the cookie shell, (unless you have unlimited refrigerator space.) The cookies can be prepared ahead, as well as the filling, then assembled when ready to serve.

This is a fun alternative to traditional tiramisu-- great for a light brunch dessert, pot-luck dinner, or late night snack.

Ingredients:

2 1/4 C flour
1 tsp baking soda
1 tsp salt
1/2 lb butter, at room temperature
3/4 C packed brown sugar
1/4 C granulated sugar
1 pkg. (3.4 oz) Jello cheesecake flavor instant pudding
2 (large) eggs
1 tsp rum extract
2 1/2 tsp instant coffee (dark roast if available)
1 C milk chocolate chips or vanilla chips (optional)
2-3 Tbsp cocoa powder (to sprinkle on top)
 

Tiramisu Filling Ingredients:

1 (8 oz) block cream cheese, at room temperature
2 Tbsp sour cream
3-4 Tbsp confectioners’ sugar
1 tsp rum extract or amaretto flavoring
1/2 tsp instant coffee
Garnish: bittersweet chocolate shavings

Directions:

Preheat oven to 350 degrees.

Sift together first 3 ingredients into a large bowl. Set aside.

In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and rum extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in chocolate or vanilla chips, if desired.

For cookie only: Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet. Sprinkle cookies with cocoa.

For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-size cookies, bake 10-12 minutes. After one minute, transfer from pan to wire rack to cool.

For tiramisu tart: Scoop 2 oz. portion of dough and press inside un-greased muffin pans. Bake at 350 degrees for 16 minutes.

Meanwhile, combine cream cheese and sour cream in a mixing bowl, beating until smooth. Add confectioners’ sugar, extract, and instant coffee, blending well. Set aside, or refrigerate, until ready to fill cookie tart shells.

Remove cookies from oven. Press down the center of the cookies with the back of a spoon to form a shell. Cool in the muffin pans 10-15 minutes. Run a knife around the edges of the cookies and gently lift out of the muffin pans. Transfer to wire rack to cool.

Before serving, pipe or spoon 1-2 Tbsp filling into each cookie tart shell. To garnish, grate a small amount of chocolate on top.

Store in an air-tight container in refrigerator.

Yield: 16-18, 2 oz cookies or tarts, 28-30 rounded tablespoon-size cookies.

 

Recipe Source: http://itsabcd.blogspot.com/2010/05/tiramisu-cookie-tart.html