Eggnog Sandwich Cookies are a unique holiday treat. The nutmeg and ginger sugar topping, the soft cookie, the creamy filling — all the eggnog flavors in your hand. The dough is soft and a little sticky, even after chilling. Just do the best you can to make round cookies. Flatten them with a drinking glass (patterned bottom optional) dipped in flour so they are even height all the way across. When baking, watch the time so cookies just begin to turn golden when you remove them from the oven. (Some of mine got a little too brown this time!) We really liked them plain, but the filling definitely lifts things up a notch. Wait until they are well cooled before assembling sandwiches. The yield is approximately 72 cookies which will make 36 sandwiches. These are better eaten within a three or four days of baking. Pop them in the freezer if you want to bake ahead.
- 1 cup (2 sticks) unsalted butter, softened
- 1¼ cups sugar
- 1 egg yolk
- ½ cup sour cream
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 1Tablespoon sugar
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick) butter, softened
- ¼ cup shortening
- 2½ cups powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 350°F. Lightly grease cookie sheets OR line with parchment paper.
- Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk; beat until blended. Add sour cream; beat until well blended. Combine flour and salt in small bowl; gradually add flour mixture to butter mixture, beating until well blended.
- Refrigerate dough for at least one hour. Shape teaspoonfuls of dough into balls. Dough will still be somewhat sticky. With a second spoon push from measuring spoon onto prepared cookie sheets. Flatten slightly, using bottom of drinking glass dusted with flour.
- Combine remaining 1 tablespoon granulated sugar, nutmeg and ginger in ramekin or small bowl; sprinkle over cookies.
- Bake 12 minutes or until edges are golden. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
- Beat ½ cup butter and shortening in medium bowl until well blended. Add powdered sugar and brandy; beat until well blended. Spread or pipe filling on flat side of half of cookies. Top with remaining cookies, flat side down.
Nutritional values are estimates and may vary.
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