Cook The Book: Eggnog Sandwich Cookies

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Serious Eats


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For the dough:

1/2 cup (3 1/4 ounces) vegetable shortening

1/2 cup (1 stick, 4 ounces) unsalted butter

1/2 cup (4 ounces) brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

3/4 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

1 1/4 to 1 1/2 teaspoon nutmeg, to taste

1/4 teaspoon strong butter-rum flavor, or 1/2 to 1 teaspoon rum extract

1 large egg

2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour

1/2 cup (2 3/8 ounces) white rice flour or corn starch

For the filling:

2 cups (8 ounces) confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1 few drops strong butter-rum flavor, or 1/8 teaspoon rum extract

3 to 4 tablespoons (1 1/2 to 2 ounces) cream or milk

Food coloring of your choice (optional)

For the topping:

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