Cook The Book: Eggnog Sandwich Cookies Recipe

Name: Cook The Book: Eggnog Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (3 1/4 ounces) vegetable shortening; 1/2 cup (1 stick, 4 ounces) unsalted butter; 1/2 cup (4 ounces) brown sugar; 1/2 cup (3 1/2 ounces) granulated sugar; 3/4 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons vanilla extract; 1 1/4 to 1 1/2 teaspoon nutmeg, to taste; 1/4 teaspoon strong butter-rum flavor, or 1/2 to 1 teaspoon rum extract; 1 large egg; 2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour; 1/2 cup (2 3/8 ounces) white rice flour or corn starch; 2 cups (8 ounces) confectioners' sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 1 few drops strong butter-rum flavor, or 1/8 teaspoon rum extract; 3 to 4 tablespoons (1 1/2 to 2 ounces) cream or milk; Food coloring of your choice (optional)

Servings: persons

1/2 cup (3 1/4 ounces) vegetable shortening
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (4 ounces) brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
3/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
1 1/4 to 1 1/2 teaspoon nutmeg, to taste
1/4 teaspoon strong butter-rum flavor, or 1/2 to 1 teaspoon rum extract
1 large egg
2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
1/2 cup (2 3/8 ounces) white rice flour or corn starch
2 cups (8 ounces) confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 few drops strong butter-rum flavor, or 1/8 teaspoon rum extract
3 to 4 tablespoons (1 1/2 to 2 ounces) cream or milk
Food coloring of your choice (optional)

1
In a large bowl, beat together the shortening, butter, sugar, salt, baking powder, vanilla, nutmeg, and rum flavor. Add the egg, beating until fluffy. Whisk together the flours and stir in. Divide the dough in half, shape into two rounds, wrap in plastic, and refrigerate for 1 hour or longer.
2
Preheat the oven to 350u00b0F. Lightly grease (or line with parchment) two baking sheets.
3
Remove the chilled dough from the refrigerator and roll it into a 1/8-inch thickness on a lightly floured work surface. Use a cutter to cut 2 1/4-inch rounds and place them on the prepared baking sheets, leaving about 1 inch between them.
4
Bake the cookies for 10 minutes, or until they've lightly browned around the edges. Remove them from the oven and transfer to a rack to cool.
5
Mix the filling ingredients in a a medium-sized bowl, tinting gently with food coloring, if desired, to make a pastel colored filling. Spread a thin layer of filling on the bottom half of the cookies. Top with the remaining cookies. Store the cookies in airtight containers to several days, or freeze for longer storage.

1614

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup (3 1/4 ounces) vegetable shortening, 1/2 cup (1 stick, 4 ounces) unsalted butter, 1/2 cup (4 ounces) brown sugar, 1/2 cup (3 1/2 ounces) granulated sugar, and more.

Yes, Cook The Book: Eggnog Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Eggnog Sandwich Cookies

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