Eggnog Cookies / #ChristmasCookiesWeek

These Eggnog Cookies are a “must” for holiday parties, gift giving baskets and cookie tins. The recipe is designed to be made into cookie sandwiches with an Eggnog Cream Filling, but for a cookie that is delicious and sturdy, make the cookies, but don’t turn them into sandwiches~yet! The cookies not made into sandwiches are tasty, and travel well. That makes them perfect for shipping and sitting out on a table during a party or get together. The sandwich cookies work best when they can be refrigerated, because of the eggnog filling, making them a perfect treat for smaller gatherings.

Anyway you make these cookies, you won’t be disappointed. They are terrific!

Eggnog Cookies
(printable recipe at end of page)

2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon ground Cinnamon
2 1/2 teaspoons Nutmeg (1/2 tsp + 2 tsp separate)
3/4 cup Butter, softened
1 1/4 cup Sugar
1/2 cup Eggnog
1 teaspoon Vanilla
2 large Egg Yolks
2 tablespoons Coarse Sugar

Eggnog Cream Filling
1/4 cup Butter
1 cup confectioners Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon grated Nutmeg
3 tablespoons Eggnog

Preheat oven to 350 degrees.

In a large bowl, mix together the flour, baking powder, salt, cinnamon and 1/2 teaspoon of nutmeg. Set aside.
Cream the butter and sugar until fluffy. Mix in the eggnog, vanilla, and egg yolks.
Add the dry ingredients, a little at a time, to the wet ingredients and mix.

Place dough on baking sheet in rounded teaspoon sizes. In a small bowl, mix together the 2 teaspoons of nutmeg and the coarse sugar. Sprinkle mix over cookies. Bake for 15-17 minutes, until light brown. Cool on rack.

Mix together butter, confectioners sugar, cinnamon, and nutmeg with a mixer until fluffy. Beat in the eggnog and refrigerate until filling is firm.

Use a pastry bag and a tip #1M (wilton) to pipe the eggnog cream filling onto the bottom of a cookie. Top with another cookie to form a sandwich cookie.