Ingredients:
Cookie:
1 C unsalted butter softened
1/2 C sugar
1 large egg yolk
1 tsp. vanilla
1/4 tsp.
2 C four
Coarse sugar for sprinkling
Filling:
3 T unsalted butter softened
1 C plus 2 T powdered sugar
1 T brandy
1tsp. vanilla
Mixing the Dough
Beat butter and sugar on medium speed about 1 minute until combined. Add egg yolk, vanilla, nutmeg, and salt mix until combined, scraping down the sides if necessary. Add the flour and mix just until combined. Turn dough out onto a piece of plastic wrap and form into a rectangle. Chill at least 1 hour or up to 3 days.
Place chilled dough on a lightly floured surface and roll to 1/8 inch thickness. Cut with a 1 1/2 inch fluted square or round cookie cutter. Cut half of the squares with a 1/2 inch round pastry tip or VERY small heart shaped cutter, these will be the tops. Sprinkle the tops with coarse sugar. ( You can freeze tops and bottoms at this point and bake later if desired. ) Continue to roll out dough, pressing scraps together and re-chill if necessary. Bake the cookies on a parchment lined baking sheet at 350 degrees for 9-11 minutes until slightly browned on the bottom. Cool on wire racks. While the cookies bake, mix the filling. In a small bowl mix butter, add the sugar, brandy and vanilla, stir until smooth. Once cookies have cooled
spread about 3/4 of a tsp. of filling onto cookie bottoms and lightly press on top so the filling oozes slightly out of the cut shape on the top cookie.
These shortbread sandwich cookies are terrific and extremely versatile. This recipe is from one of my favorite books, The Good Cookie. A friend and I have been making them for quite some time, but had never made them with the flavors listed above until now. I was pleasantly surprised at the outcome! Egg nog is a festive flavor for the holidays, but try our variation of a simple vanilla flavored cookie with strawberry butter cream, or any flavor butter cream for that matter. We started baking them for girl baby shower so we chose strawberry for the cute pink color and the taste wasn't so bad either. I will include a butter cream recipe at a later date. I would do it now, but I would never get this post up. ENJOY!
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