Pretty snowflake sandwich cookies flavored with a scrumptious and festive Eggnog Spice Filling make a picture-perfect sweet for the holiday season.
Snowflake Sandwich Cookies with Eggnog Spice Filling
Serves: approximately 18
Ingredients
- 1½ cups all-purpose flour
- ½ cup packed dark brown sugar
- ⅓ cup blanched almond flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, cubed
- 2 tablespoons whole milk
- Eggnog Spice Filling (recipe follows)
- ½ cup white melting wafers*
- 1 teaspoon vegetable shortening
- Garnish: gold sugar pearls
Instructions
- In a large bowl, whisk together all-purpose flour, brown sugar, almond flour, cinnamon, pumpkin pie spice, salt, and baking soda. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Gradually add milk, stirring just until moist crumbs form when pinched together with fingers.
- Turn out dough onto a lightly floured surface. Gently knead mixture until a smooth dough forms. Divide dough in half, and shape each half into a disk and wrap in plastic wrap. Refrigerate until firm enough to roll, at least 3 hours.
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- Working with half of dough at a time on a lightly floured surface, roll out dough to a ⅛ -inch thickness. (If dough cracks when rolled, knead together a few times.) Using a floured 3½-inch snowflake-shaped cutter, cut as many cookies as possible from dough, rerolling scraps as necessary. (For easier handling, wrap and refrigerate scraps before rerolling, approximately 20 minutes.) Place cookies 1 inch apart on prepared baking sheets.
- Bake until edges of cookies are golden brown, 11 to 13 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to wire racks. Let cool completely.
- Heat melting wafers according to package directions. Add shortening, stirring until incorporated. Transfer wafer mixture to a piping bag fitted with a very small round tip (Wilton #3). Pipe desired snowflake design onto half of cookies. Garnish with gold sugar pearls, if desired. Let stand until set. Store in an airtight container at room temperature for up to 2 days.
- Place Eggnog Spice Filling in a piping bag fitted with a small star tip (Wilton #18). Pipe filling onto bottoms of plain cookies, outlining snowflake shape first and then filling in. Top each with a decorated cookie. Store in an airtight container at room temperature for up to 2 hours.
Notes
MAKE-AHEAD TIP: Cookies can be baked up to 3 weeks ahead, placed in an airtight container with layers separated by wax paper, and frozen. Let thaw and come to room temperature before decorating and filling.
Eggnog Spice Filling
Serves: approximately 1 1⁄4 cups
Ingredients
- ½ cup unsalted butter, softened
- ¾ teaspoon rum extract
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- 2 cups confectioners’ sugar
Instructions
- In a medium bowl, beat together butter, rum extract, nutmeg, and salt with a mixer at medium speed until blended. Add confectioners’ sugar, beating until smooth. Use immediately.
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