Hazelnut and Eggnog Cookie Sandwiches

With a bit of alchemy, eggnog--the silky smooth, decadently delicious holiday drink--becomes a picture-perfect sandwich cookie with this recipe.

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7 users rated this recipe an average rating of 3.5
  • Yields: About 36 cookie sandwiches
  • Prep: 50 mins
  • Bake: 10 mins 350°F
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Hazelnut and Eggnog Cookie Sandwiches
Ingredients
1
egg
1
ounce package eggnog sugar cookie mix
1/2
cup finely chopped hazelnuts (filberts)
 
Colored sugar or granulated sugar
1
recipe Eggnog Filling (see recipe below)
Directions
  1. Preheat oven to 350 degrees F. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add egg and 1 cup of the dry cookie mix; beat just until combined. Gradually beat in as much of the remaining cookie mix as you can. Using a wooden spoon, stir in hazelnuts, orange peel, and any remaining cookie mix. If necessary, knead gently to combine.
  2. On a lightly floured surface, roll half of the dough to 1/8- to 1/4-inch thickness. Using a 1 3/4-inch scalloped cookie cutter, cut out dough. Re-roll trimmings and repeat cutting dough. Arrange cutouts 1 inch apart on ungreased cookie sheet. Sprinkle with colored or granulated sugar.
  3. Bake in preheated oven about 10 minutes or just until edges begin to brown. Transfer to a wire rack; cool. Repeat with remaining dough.
  4. Spread about 1 teaspoon of the Eggnog Filling on the flat side of each of half of the cookies. Top each cookie with a remaining cookie, flat side down. Makes about 36 cookies.
Eggnog Filling
Ingredients
2
tablespoons butter
2
tablespoons eggnog
Directions
  1. In a small bowl, combine powdered sugar, butter, and enough ggnog to make a mixture of spreading consistency.
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