Tiramisu Cookies

By: Sheilah Kaufman

Traditional tiramisu is a coffee-flavored dessert, noted for its ladyfingers soaked in espresso. Miriam Pascal, in her wonderful book Something Sweet, reinterpreted this fabulous dessert into cakey cookies, packed with coffee flavor and rolled in coffee-soaked ladyfinger crumbs. Miriam Pascal is the founder of OvertimeCook.com, one of the world’s leading destinations for kosher recipes, with hundreds of thousands of monthly visitors.

Something Sweet is filled with user-friendly features such as detailed “plan ahead” and freezer instructions, helpful variations and substitutions, and a comprehensive holiday guide. The author also thoughtfully incorporated reader requests, such as dairy-free recipes, health- and allergy-conscious recipes, recipes using easy-to-find ingredients, and recipes that are quick-and-easy to create.  Something Sweet has something for every occasion and every craving. Plan Ahead These cookies freeze well in an airtight container or bag. They’re on the soft side, so handle with care when packing them. Defrost fully before serving.

Dairy or Pareve.

Crumb Ingredients

  • 1 cup coarse ladyfinger crumbs
  • 2 tbsp. brown sugar
  • 1 tbsp. brewed coffee (or ½ teaspoon instant coffee granules dissolved in 1 tablespoon hot water)

Cookie Dough Ingredients

  • 3/ 4 cup oil
  • 4 ounces cream cheese or soy cream cheese
  • 1 cup brown sugar
  • 1/ 2 cup sugar
  • 1/4 cup espresso or strong coffee (see Note)
  • 1  large egg
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups flour

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper; set aside.

Prepare the crumbs: Combine ladyfinger crumbs, brown sugar, and coffee in a small bowl. Stir until combined. Mixture should have the texture of damp sand. Set aside.

Prepare the cookie dough: In the bowl of an electric mixer, on medium speed, beat together oil, cream cheese, and sugars until smooth.  Add espresso, egg, baking soda, salt, and vanilla. Beat until smooth and creamy.

Reduce mixer speed to low; add flour, one cup at a time, beating after each addition, until combined.

Use a medium cookie scoop (or a heaping tablespoon) to portion out dough. Roll into balls; then roll in prepared ladyfinger crumbs until fully coated. Place onto prepared baking sheets.

7 Bake for 10-11 minutes, until cookies are set.

Note: You can use 2 tsp. of  instant coffee granules dissolved in ¼ cup hot water instead of espresso.

Yield about 3½ dozen

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here