These Eggnog Linzer Cookies will be the hit of the holiday cookie platter! The cookies are made with a splash of eggnog and a delicious eggnog icing is sandwiched between the two cookies for a delightful holiday treat.
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Eggnog Linzer Cookies

These Eggnog Linzer Cookies will be the hit of the holiday cookie platter! The cookies are made with a splash of eggnog and a delicious eggnog icing is sandwiched between the two eggnog cookies for a delightful holiday treat.
Prep Time40 mins
Cook Time10 mins
Dough Chill Time1 hr
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Christmas Cookies, Eggnog Desserts, Eggnog Recipes, Holiday Desserts
Servings: 8 large cookies
Author: Sues

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 3 Tbsp eggnog
  • 1 cup + 2 Tbsp all-purpose flour
  • 3/4 cup almond flour
  • 1/4 tsp salt
  • Eggnog Icing (recipe below)
  • Sprinkles, for decorating (optional)
  • Confectioners' sugar, for dusting

Eggnog Icing

  • 3 cups confectioners' sugar
  • 6 Tbsp eggnog

Instructions

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg yolk and eggnog.
  • In a separate large bowl, whisk together flour, almond flour, and salt. Add flour mixture to the wet mixture and mix until just combined, taking care not to over-mix.
  • Divide dough in half and pat each half into a disc. Wrap dough in plastic wrap and place in fridge until firm, about 1 hour
  • On a lightly floured surface, roll one disc of dough out to be about 1/4"-thick (leave second disc of dough in fridge). Cut out cookies with a medium or large cookie cutter and transfer to a parchment paper-lined baking sheet. Be sure to re-roll and dough scraps to cut out as many cookies as you can. Place cookie sheet in fridge for about 30 minutes and take second dough disc out.
  • On lightly floured surface, roll second dough disk out to be about 1/4"-thick and cut shapes with same cookie cutter. Transfer these to a second parchment paper-lined baking sheet and use a smaller cookie cutter (can either be a small version of the large one or something totally different. I did large trees with a small star cut out in the middle) to make a cutout in the center of each. Place this cookie sheet in fridge for 30 minutes to chill.
  • Preheat the oven to 350°F.
  • Bake both sheets of cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let them cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.
  • Optional: Using eggnog icing, drizzle designs over the cookies with the cutouts. Dip in a bowl of sprinkles, icing side-down to decorate. 
  • Place the cookies with the cutouts in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread about 1/2 teaspoon of eggnog icing into the center. Top with the sugar-dusted cookies.

Eggnog Icing

  • In a medium bowl, whisk together confectioners' sugar and icing until smooth.