Tiramisu Sandwich Cookies

As I was grinding my coffee beans a couple days ago I was inhaling the heavenly aroma they were giving off, and thinking about how wonderful it would be to make a coffee flavored dessert that day.  Tiramisu sounded really good, since I hadn't had it in a while, and I love the mixture of the creaminess coffee and cocoa together!  But making a big dessert was out of the question.  So I decided that my best option was to make it on a smaller scale. 

A sandwich cookie with all the flavors of tiramisu was my answer! For the cookies I flvored them with triple coffee, kaluah, good quality ground coffee, and coffee extract to mimic the soaked lady fingers.  The only bad thing was the cookies lacked the boozyness of tiramisu, but otherwise they were scrumpitous!  As was the dough, which was delicious to snack on while I rolled out the cookies to be baked!  I wanted a creamy filling for the cookies, and tofutti seemed like a good option, so I flavored it with cocoa and coffee and it was wonderful! 

Now, I know traditionally tiramisu has white fluffy filling, but hey, who says I can't break a rule or two.  What mattered was the cookies were yummy, they fufilled my tiramisu craving, and they were cute to look at!  If you would like some for yourself, here is the recipe!

Tiramisu Sandwich Cookies

makes about 2 dozen

Cookies:

1 cup maple sugar, or granulated organic sugar

1/3 cup coconut oil

1/4 cup Earth Balance vegan buttery spread at room temperature

1/2 cup soft silken tofu pureed

1 Tbsp pure vanilla extract

2 tsp coffee extract

1 Tbsp kahlua

1/2 cup agave nectar
2 Tbsp ground good quality coffee
2 1/2 cups whole wheat pastry flour

1 Tbsp baking powder

1 tsp sea salt

Filling:
1 8 oz pkg vegan cream cheese
1 Tbsp pure vanilla extract
2 tsp coffee extract
2 tsp kahlua
1/4 cup agave nectar
1/4 cup cocoa powder

2 Tbsp maple sugar

In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the tofu, vanilla extract, coffee extract, bourbon, and agave nectar until well combined. In a smaller bowl, whisk together flour, coffee, salt, baking powder, then add to the large bowl, and mix until well combined, and place in the fridge to chill until firm (preferably overnight). To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 10-12 minutes, until puffed and just starting to brown slightly (but do not overbake!). Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies. When cookies are completely cool, beat cream cheese in a bowl until soft and fluffy. Beat in powdered sugar (adding more if a stiffer consistency is desired), vanilla, and food coloring until well blended. Place frosting in a pastry bag and pipe onto the flat side of half the cookies.  Top each with another cookie, frosting to the flat side, and enjoy!