Cook the Book: Eggnog Sandwich Cookies

Name: Cook the Book: Eggnog Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 33
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 113 grams 1/2 cup brown sugar; 0 teaspoons strong butter-rum flavor, or 1/2 to 1 teaspoon rum extract; 1 few drops strong butter-rum flavor, or 1/8 teaspoon rum extract; 227 grams cups confectioners sugar; 67 grams 1/2 cup white rice flour or corn starch; 43 grams to 4 tablespoons cream or milk; 1 large egg; 99 grams 1/2 cup granulated sugar; 0 teaspoons nutmeg; 1 teaspoons salt; 298 grams 1/2 cups unbleached all-purpose flour; 118 milliliters (1 stick, 4 ounces) unsalted butter; 1 teaspoon vanilla extract; 92 grams 1/2 cup vegetable shortening

Cook the Book: Eggnog Sandwich Cookies might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 149 calories, 1g of protein, and 6g of fat per serving. This recipe serves 33. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. A mixture of baking powder, unbleached flour, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large bowl, beat together the shortening, butter, sugar, salt, baking powder, vanilla, nutmeg, and rum flavor.

Ingredients you will need

Baking Powder

Shortening

Vanilla

Butter

Nutmeg

Sugar

Salt

Rum

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Bowl

Add the egg, beating until fluffy.

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Egg

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.

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Dough

Wrap

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Whisk

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

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Baking Sheet

Oven

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.

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Dough

Roll

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Baking Sheet

Bake the cookies for 10 minutes, or until they've lightly browned around the edges.

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Oven

Remove them from the oven and transfer to a rack to cool.

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Oven

Mix the filling ingredients in a a medium-sized bowl, tinting gently with food coloring, if desired, to make a pastel colored filling.

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Food Color

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Bowl

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.

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Spread