Snickerdoodle Sandwich with Eggnog Buttercream Filling

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Cream of tartar
  • 1/4 tsp Nutmeg
  • 1 1/2 cup Powdered sugar
  • 1/8 tsp Salt
  • 1 Pinch Salt
  • 1/4 cup Shortening
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 2 tbsp White sugar

• Dairy

  • 12 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Eggnog

Found on bakingmischief.com

Description

Directions

• Preheat your oven to 400°F. Cover two cookie sheets with parchment paper or a baking mat.
• In a stand mixer, using the paddle attachment, cream butter, shortening, and sugar. Beat in egg and vanilla.
• Scrape down the sides and bottom of the bowl. On low, mix in flour, cream of tartar, baking soda,
• and salt until just combined.
• In a small bowl, mix 2 tablespoons of white sugar with the cinnamon. Scoop 36 1/2-ounce mounds of dough into balls (just over 1-inch) and roll in sugar mixture. Place on a baking sheet 1 1/2-inches apart. These are small cookies, so you should be able to fit 18-20 on a standard-size cookie tray.
• Bake for 6 to 8 minutes. They are done when they are just golden and look set. You dont want them to crisp up too much since we are turning them into sandwiches.
• Allow cookies to cool completely.
• In a small bowl, whisk together powdered sugar, nutmeg, and salt. Set aside. Cream butter and add the powdered sugar mixture and 1 tablespoon of the eggnog, beating until combined. If your frosting is too dry, mix in a little more eggnog, 1 teaspoon at a time, until you reach the desired consistency. 
• Pair cookies by size, so that you have 18 sandwiches with matching halves.
• The best way to fill these cookies is to pipe the buttercream. Spoon the buttercream into a disposable plastic bag and cut off a corner. Pipe frosting in the center your first cookie, about two-thirds of the way to the edge and then top with a second cookie and squeeze gently until the frosting comes to the edges. I recommend experimenting with a couple cookies to see how much frosting you need before finishing the entire batch.