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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cook The Book: Eggnog Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions