Some people love eggnog, others hate it. I am one of those people that love it. As a result of my love of the creamy nog, I knew I wanted to make a cookie that would capture the essence of this holiday drink. If you remember the lemon sandwich cookies I made this past summer, I thought they were a good starting point. I used a white cake mix to make the cookies and then made my own eggnog buttercream. If you share the love of eggnog like I do, then you should try these.
Eggnog Sandwich Cookies
recipe from Baked Perfection
1 (18.25) package white or yellow cake mix
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
4 tablespoons eggnog
1/4 - 1/2 cup all purpose flour
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oils, vanilla extract, nutmeg and eggnog until blended. If mixture is very wet slowly add 1/4 to 1/2 cup of flour until the dough comes together.
Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack and using your spatula gently flatten your cookies.
Eggnog Buttercream Frosting
3 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla extract
2 teaspoons rum flavoring
2-3 tablespoons eggnog
Cream butter, vanilla extract, and rum flavoring. Slowly beat in powdered sugar. Add 2 tablespoons of eggnog and beat until fluffy, adding more if needed.
Frost the flat side of the cookie. Lightly place the flat side of an unfrosted cookie on top. Press down until a bit of the frosting begins to poke out of the sides. If you want to decorate the edges, place your sprinkles/chips/etc. in a small bowl, and dip the sides of the cookie in it, rolling the cookie around to coat all sides.