Eggnog Sandwich Cookies

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This article was published 15/12/2014 (3945 days ago), so information in it may no longer be current.

THESE cakey sandwich cookies have the warm Christmas flavours of eggnog.

Eggnog Sandwich Cookies

500 ml (2 cups) all-purpose flour

7 ml (1 1/2 tsp) baking soda

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) nutmeg

Pinch cloves

60 ml (1/4 cup) unsalted butter, at room temperature

60 ml (1/4 cup) shortening

125 ml (1/2 cup) granulated sugar

125 ml (1/2 cup) golden brown sugar, packed

1 egg

250 ml (1 cup) eggnog

5 ml (1 tsp) rum or vanilla

Eggnog Buttercream

125 ml (1/2 cup) unsalted butter, at room temperature

375 ml (1 1/2 cups) icing sugar

About 30-45 ml (2-3 tbsp) eggnog

5 ml (1 tsp) rum or vanilla

Pinch nutmeg

Pinch salt

Preheat oven to 190 C (375 F). Line cookie sheets with parchment paper. In a small bowl, sift together flour, baking soda, salt, nutmeg and cloves. In a large bowl, using an electric mixer on medium speed, beat butter, shortening and sugars until smooth and light, about 2 minutes. Add egg and beat for 1 minute. Combine eggnog and rum or vanilla. Add flour mixture and eggnog mixture to butter mixture, folding in by hand and alternating between 3 additions of flour and 2 additions of eggnog, just until combined.

Drop batter by rounded tablespoons onto prepared cookie sheet, spacing about 5 cm (2 inches) apart. Bake cookies for 11-14 minutes or until lightly browned. Cool cookies on cookie sheet on wire rack for about 10 minutes and then remove cookies to wire rack to finish cooling.

Meanwhile, make eggnog buttercream: In a medium bowl, cream butter and icing sugar with a large spoon until mixture starts to come together, then mix until light and fluffy with an electric mixer. Add eggnog in 15 ml (1 tbsp) additions until buttercream reaches a smooth, spreadable consistency. Stir in rum or vanilla, nutmeg and salt.

Spread generous amount of buttercream on flat side of one cookie and top with another cookie, flat side down.

Makes about 16 sandwich cookies. Store in an airtight container in single layers separated by wax paper in fridge for up to 1 week. Let come to room temperature before serving.

Tester’s notes: This is a nice seasonal take on the whoopie pie. Don’t worry about getting the cake-like batter into perfect rounds: The cookies will spread quite a bit and become more or less round as they bake.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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