Brandied Eggnog Cookies

Brandy. Nutmeg. What more could you ask for in a Christmas cookie?

I’m working my way through making 11 dozen of these for a bake exchange with the girls this coming Sunday. These are my go-to Christmas recipe. Not complex to make but the flavours are superb!

brandied eggnog cookies

eggnog cookies

1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 cups all-purpose flour

In the bowl of an electric mixer, using the paddle attachment, 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 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 for at least 1 hour, until firm (or up to 3 days).

To Bake:

Position rack in the centre of the oven and preheat the oven to 350 degrees. Line two 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 1/8 inch. Using a 1 ½ inch fluted square or round cookie cutter, cut out as many cookies as possible from the dough. Stack and press together the scraps and chill for 15 minutes before rerolling. Carefully transfer the cookies to the prepared baking sheets, placing the tops and bottoms on separate sheets. Bake the cookies for 9 to 11 minutes, or until lightly browned on the bottom. Transfer the cookies to wire racks and cool completely.

brandy cream filling

3 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners’ sugar
1 tablespoon brandy
1 teaspoon vanilla extract

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar, brandy and vanilla extract and beat until blended. Scrape down the sides of the bowl. Increase the speed to high and beat until the filling is creamy, about 2 minutes.


Spread about ¾ teaspoon of the filing onto the bottom of one of the whole cookies. Top with a second cookie and press together lightly. Repeat with remaining cookies and fillings. Grate a bit of nutmeg on top of each cookie. Serve cookies at room temperature or chilled.

**Recipe from The Good Cookie


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