We’re getting down to crunch time with less than a week to go until Christmas. Are you ready? I’m not, but I’m close… I think. Just one more gift to make (some sweet and spicy NC pecans will go in a jar for my aunt and uncle), then I can put in a couple of minutes of quality couch time before heading off to visit with the family. Which brings us to this installment of “Christmas Cookie Cinema”, featuring two contemporary Christmas movies, focusing on family.
When I saw the cover of the December 2011 issue of Bon Appetit, and those lovely puffs of pink peppermint meringue cookies, I immediately thought of “Edward Scissorhands“. The cookies seem to reflect the whimsy of Edward’s hedge sculptures. These cookies are a breeze to make, though they do take more than two hours of baking time (the complete recipe can be found on the magazine website, with step-by-step photos). So start the movie, spend a few minutes in the kitchen starting this batch of cookies, and then grab a seat on the sofa while the oven works its magic… or start the next cookie recipe for the second film in the Christmas Cookie Cinema.
Don’t you love that kitchen towel? It’s from TinyPeepers.com, a Raleigh screen print artist, and I found mine at Design Box’s Brand Fandango. If you’ve still got some shopping to do, stop in Design Box on West Martin Street in downtown Raleigh. They’re open every day this week. By the way, these cookies pair nicely with a warm cup of cocoa.
Since we’re well into single digits on the Christmas countdown, I thought it might be efficient to double-up the baking efforts, which calls for a second film, “Christmas Vacation“.
There’s a scene in the movie, where Cousin Eddie and Clark Griswold are talking, drinking eggnog from moose mugs. I can’t help but think of those mugs when I see eggnog back on store shelves. If I were more talented, I could shape these Eggnog Cream Sandwich Cookies into moose heads. Alas, I’m not that skilled, so plain ol’ round shaped cookies will have to do.
Eggnog Cream Sandwich Cookies
Yield: 1 dozen round sandwich cookies
- 1 1/2 cups all-purpose flour
- 1/4 – 1/2 teaspoon grated nutmeg (to taste)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tbsps unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp rum extract (or vanilla extract)
- 1/3 cup Homeland Creamery eggnog
- 4 oz cream cheese (softened)
- 1 1/4 cup confectioners’ sugar
- 2 tbsp Homeland Creamery eggnog
- 1/8 tsp grated nutmeg
- 1/8 tsp cinnamon
Make the filling first. Combine the cream cheese, sugar, eggnog, nutmeg and cinnamon in a medium mixing bowl, and beat at medium speed until well combined and smooth. Cover the bowl and place it in the refrigerator to chill.
Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
Cream the butter and sugar together, in a large bowl, until light and fluffy, about 2 – 3 minutes.
Add eggs, one at a time, to the butter mixture beating well after each egg. Mix in rum (or vanilla) extract.
Blend flour, nutmeg, baking soda and salt together in a separate bowl. Slowly add the flour mixture to the butter mixture, alternating with the eggnog, beating at slow speed.
Using a medium cookie scoop, place cookie dough on parchment lined baking sheets, about two inches apart. Mashing down the cookie mounds a bit will yield a wider (and less tall) cookie when baked (and I mashed mine down).
Place the cookie sheets in the oven and bake for 12 to 14 minutes, until the cookies are lightly brown around the edges.
Move the cookies to a cooling rack. When the cookies are cool, take the filling out of the refrigerator and spread a good dollop (a well-rounded tablespoon’s worth) on the bottom of one cookie. Place another cookie atop that cookie with filling, bottoms together, to form the sandwich.
Pour yourself a cup of eggnog (with amendment of your choice), grab a cream-filled cookie sandwich, and enjoy the show!