These boozy beauties are good for Christmas, or any time of year.
Here’s What You’ll Need for the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups, plus 1 Tbsp sugar, divided
- 1 egg yolk
- 1/2 cup sour cream
- 2 1/2 cups flour
- 1/4 tsp salt
- 1/2 tsp nutmeg, grated
- 1/4 tsp ginger
Here’s What You’ll Need for the Filling:
- 1/2 cup (1 stick) butter, softened
- 1/4 cup shortening
- 2 1/2 cups powdered sugar
- 2 Tbsp brandy
Preheat the oven to 350 degrees.
Beat 1 cup butter and 1-1/4 cups sugar in a large bowl until light and fluffy. Add egg yolk and beat until blended. Add sour cream and beat until well blended. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, beating until well blended.
Shape teaspoonfuls of dough into balls. Place on lightly greased cookie sheets, and flatten slightly. Combine the remaining 1 Tbsp sugar, nutmeg and ginger in a small bowl, and sprinkle over cookies.
Bake 12-14 minutes or until the edges are golden. Cool 5 min before removing to wire racks, then let cool completely.
Beat 1 cup butter and shortening until well blended. Add the powdered sugar and brandy and beat until well blended. Spread or pipe filling onto flat side of half the cookies. Top with remaining cookies, flat side down.
Makes about 2 dozen sandwich cookies.
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