The day before Thanksgiving and I’m talking Christmas cookies. Some of you might shake your head and think I’m crazy. I’m not going to argue with you there. Sometimes I say that about me too. I just remembered that, since tomorrow it’s Thanksgiving, there won’t be any 12 weeks to Christmas round-up and I have to write it today. Since there’s no time to lose I’ll keep things simple. Simple, just like these cookies. They’s no fuss, no mess in making these. But the flavors, oh the flavors. The eggnog is added both to the cookie dough and in the Nutella cream. Heaven! They remind me of some sandwich cookies we used to get from the local bakery when I was a kid. I skipped the drizzle of ganache on top, but you can certainly do that if you prefer. The cookies are soft and a little on the chewy side, with lightly crispy edges. Than, when cooled they are sandwiched with nutella mixed with eggnog and that’s when the addiction starts. 
The cookies were slightly adapted from Better Homes and Garden The ultimate cookie book. There are lots of great treats in this book, in fact I’m planning on making some more cookies from it later today. For more Christmas treats as part of the 12 weeks to Christmas treats event started by Brenda at Meal PlanningMagic scroll at the bottom of the post.
Yields 15-16 cookie sandwiches
Eggnog flavored soft cookies with crisp edges sandwiched with eggnog nutella. Great for your holiday table or for cookie exchange.
10 minPrep Time
13 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 2 cups (240 grams) all purpose flour
- 1 cup (200 grams) sugar
- 1 tsp baking powder
- pinch of salt
- 2/3 cup (150 grams) cold butter
- 1 egg
- 1/4 cup eggnog (i used pumpkin eggnog)
- 1/2 cup nutella
- 1 1/2 tbsp eggnog
Instructions
- in a food processor add the flour, sugar, baking powder and salt. Pulse for 2-3 seconds.
- Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and eggnog and pulse until combined and the dough starts to come together in a ball.
- Drop tablespoons of cookie dough on cookie sheets and place them in the fridge for 15-20 minutes.
- Meanwhile heat the oven to 350F.
- Bake the cookies for 13 minutes or until the edges get slightly brown.
- Leave to cool completely before sandwiching them.
- In a small bowl mix the nutella with the remaining eggnog and place a teaspoon on each cookie and sandwich them. There should be 15-16 cookie sandwiches.
- Keep the cookies in an air-tight container. They freeze well.
Other eggnog treats
Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting 
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