These cookies were inspired by one of our favorite holiday drinks. Buttery, spiced cookies are filled with a velvety meringue buttercream, spiked with brandy and rum.
Eggnog Cream Sandwich Cookies
Makes 2 dozen cookies
3/4 cups (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
2 tablespoons rum or brandy
1 teaspoon ground ginger
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon finely ground black pepper
1/4 teaspoon salt
2 cups all-purpose flour
Combine butter and sugar in a medium bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Beat in egg yolk.
Stir in the spices and salt. Then stir in the flour. Continue to blend just until the dough comes together and is evenly mixed. Divide into 2 flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight.
Preheat oven to 350ºF with oven racks in the lower and upper thirds. Butter two baking sheets.
Work with one ball of dough at a time; roll out to 1/8-inch thickness between sheets of lightly floured wax or parchment paper. Cut into 1 ½-inch rounds and place on cool, buttered cookie sheets. Work in batches and keep the remaining dough chilled until ready to cut. For the best defined shapes, chill the cookies on the baking sheets before baking.
Bake until bottoms just begin to brown, about 8 minutes. Transfer to a wire rack to cool. Once cookies are completely cool, pipe 1 tablespoon Eggnog
Buttercream (recipe below) on bottom of one cookie and top with another cookie, bottom side facing frosting. Repeat with remaining cookies.
2/3 cup sugar
3 large egg whites
2 sticks unsalted butter, cut into pieces
1 teaspoon brandy
1 teaspoon rum
½ teaspoon nutmeg
In heatproof bowl of electric mixer, place sugar and egg whites. Place bowl over pan of simmering water, whisking until sugar is dissolved and egg whites are warmed through, about 3 minutes. Mixture should feel smooth.
Place bowl on mixer stand. With whisk attachment, beat on high until mixture is completed cooled and forms stiff peaks, about 10 minutes.
Add in butter, one piece at a time, and beat until incorporated. Buttercream may appear curdled after butter has been added, but it will become smooth with continued beating. Add brandy, rum and nutmeg and beat until just combined.
Using paddle attachment, beat on lowest speed to remove any air pockets, about 5 minutes.
Cover bowl with plastic wrap, and set aside at room temperature until ready to use.
Note: Buttercream may be stored in airtight container in refrigerator up to 3 days. Before using, bring to room temperature and beat with paddle attachment on lowest speed until smooth, about 5 minutes. Buttercream may appear curdled at first, but will become smooth with continued mixing.
baking, Christmas, cookie, eggnog, holiday
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