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Eggnog Sandwich Cookies


THE RECIPE Recipe by Agatha Kaluga and Erin Patinkin, Founders of Ovenly


    For cookies:
  • 3 1/2 cups Flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 2 Tbsp Honey
  • 16 Tbsp Butter
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 tsp Cloves
  • 2 cup Confectioner's Sugar
  • 2 Tbsp Large-Grain Sugar
  • 1 tsp Vanilla extract
    For filling:
  • 3 Cups Confectioner's Sugar
  • 3 Oz Heavy cream
    From your pantry:
  • 1 Egg
  • 3 1/2 Oz Rum


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For those who don’t want to bake with alcohol, use 1 tsp additional vanilla extract and 1 to 2 teaspoons more heavy cream for thinning. It will take the “nog” out of this sinful cookie, but it’s still delicious.

These cookies are best enjoyed right away, but can be stored in an airtight container for up to 3 weeks.



Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Bring butter to room temperature. In a large bowl, using an electric mixer on medium speed, cream together the confectioner's sugar (for cookies), butter, and honey until fluffy and light in color, about 3 minutes. Add the cinnamon, nutmeg, vanilla extract, salt, and cloves and beat until combined, about 30 seconds more.


In a small bowl, whisk together the egg and 3 tablespoons rum, then stir in the baking powder until it dissolves completely. With the mixer on low, add the egg mixture and mix until *just* incorporated. Add the flour and start to mix again until it's well incorporated and the dough is smooth, about 1 minute. Divide the dough in half and form into 2 disks, each 6 inches in diameter. Wrap each in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm. Line 3 rimmed baking sheets (if you do not have 3, you can bake these cookies in batches) with parchment paper provided.


Preheat oven to 350°F. Using the flour (for surface prep), lightly dust your work surface and rolling pin, and sprinkle the dough with extra flour to prevent it from sticking. Roll the dough to a ¼-inch thickness, lifting it as you roll and flipping it over a few times to prevent it from sticking to the work surface. Use a 1 ½-inch round cookie cutter or small glass to cut the dough and transfer cookies to the prepared sheet pans (about 20 per pan). Reroll and cut any leftover dough.


Place cookies in the freezer (you can stack the sheets on top of one another to save space). Chill for 15 minutes before baking. This will allow the cookies to retain their shape. Sprinkle each cookie with large-grain sanding sugar, and bake the cookies for 8 to 10 minutes, or until they are slightly golden on the edges.


Let the cookies cool completely on a wire rack before assembling. While the cookies cool, prepare the cream filling. In a large bowl, sift the confectioner's sugar (for filling). Slowly add in 2 ounces (or about 4 tablespoons) of rum and the heavy cream (you may not use all of it, so go slowly!) and whisk together thoroughly until a thick, but spreadable, paste forms.


Using a large spoon, place a dollop of the cream filling on the center of a cookie and top it with another cookie, pressing down lightly to ensure that the filling spreads evenly inside the cookie edges, but not beyond. Repeat this process until all of the cookies are filled.

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