Servings: 30 sandwich cookies

Eggnog dough: subheading: Eggnog dough:
1 cup (2 sticks) unsalted butter, softened 1 cup (2 sticks) unsalted butter, softened
1/2 cup (100 g) granulated sugar ½ cup (100 g) granulated sugar
1 large egg yolk 1 large egg yolk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg ¼ teaspoon freshly grated nutmeg
1/8 teaspoon salt ⅛ teaspoon salt
2 cups (240 g) all-purpose flour 2 cups (240 g) all-purpose flour
Coarse sugar, for sprinkling Coarse sugar, for sprinkling
Rummy/Brandy cream filling: subheading: Rummy/Brandy cream filling:
3 tablespoons unsalted butter, softened 3 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners’ sugar 1 cup plus 2 tablespoons confectioners’ sugar
1 tablespoon dark rum or brandy * 1 tablespoon dark rum or brandy *
1 teaspoon vanilla extract* 1 teaspoon vanilla extract*
Garnish: subheading: Garnish:
Freshly grated nutmeg Freshly grated nutmeg

Make the eggnog cookies: subheading: Make the eggnog cookies:
In an electric mixer, using the paddle attachment or beaters, beat the butter and sugar at medium speed until combined, about 1 minute.
Add the egg yolk, vanilla extract, nutmeg, and salt and mix until combined, scraping down the sides of the bowl with a rubber spatula as necessary.
At low speed, add the flour and mix until combined.
Turn the dough out onto a piece of plastic wrap, pat it into a rectangle, and wrap it up. Refrigerate the dough for 1 hour (or up to 3 days).
Position a rack in the center of the oven and preheat to 350°F.
Line 2 baking sheets with parchment paper or foil.
Place the chilled dough on a lightly floured work surface and sprinkle it lightly with flour.
Using a rolling pin, roll the dough out to a thickness of ⅛ inch.
Using a 1 ¾ inch round flower cookie cutter or a 1½ inch fluted square or round cutter, cut out as many cookies as possible from the dough.
Cut out the center of half of the cookies with a ½-inch aspic cutter (of any shape) or ½-inch plain pastry tip (these will be the tops).
Stack and press together the scraps for 15 minutes before rerolling
Carefully transfer the cookies to the prepared baking sheets, keeping the tops and bottoms on separate baking sheets (the tops will take a minute or so less to bake than the bottoms).
Sprinkle the cookies with coarse sugar.
Bake the cookies, one sheet at a time, for 9 to 11 minutes, or until lightly browned on the bottom (but not on top).
Transfer the cookies to wire racks and cool completely.
Repeat the rolling, cutting, and baking procedure with the remaining dough and scraps.
Make the rummy cream filling: subheading: Make the rummy cream filling:
In the bowl of an electric mixer, using the paddle attachment or beaters, beat the butter at medium speed until creamy, about 30 seconds.
Gradually add the confectioners’ sugar, rum/brandy, vanilla extract and beat until blended.
Scrape down the sides of the bowl; increase the speed to high and beat until the buttercream is creamy, about 2 minutes.
Assemble the cookies: subheading: Assemble the cookies:
Spread about ¾ teaspoon of the filling onto the bottom of one of the whole cookies.
Top with one of the cut-out cookies, with the bottom side against the filling, pressing the cookies lightly together.
Grate a bit of fresh nutmeg on top of each cookie.
Repeat with the remaining cookies.
Serve the cookies at room temperature or chilled.

* Replace brandy & vanilla with 1-1 1/2 teaspoon eggnog extract  * Replace brandy & vanilla with 1 to 1 ½ teaspoon eggnog extract