- Original Almondmilk
- Vanilla Almondmilk
- Shelf Stable Original Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 25 Minutes
No nutritional info available at this time.
Preheat oven to 350°F and lightly grease a large baking sheet.
In a large bowl cream together butter, 1 cup sugar, and brown sugar until light and fluffy (2-3 minutes on high speed).
Add eggnog, eggs, and vanilla and mix until smooth. In a medium bowl whisk together flour, salt, baking soda, nutmeg, and cream of tartar.
Add dry ingredients to wet ingredients and mix until combined.
In a small bowl whisk together remaining 1/4 cup sugar and cinnamon. Roll cookie dough into 1-inch balls, then roll in the cinnamon-sugar mixture and place 1-inches apart on prepared baking sheet.
Bake for 12-15 minutes until very lightly golden brown. Allow to cool completely on wire rack.
In a large bowl cream together butter, cream cheese, and vanilla until very light and fluffy, about 2-3 minutes on high speed.
Add salt, and gradually add powdered sugar until completely incorporated. Add 1/4 cup eggnog and mix on high speed until light and creamy, about 3 minutes. Add more eggnog as needed to reach a smooth, spreadable consistency (but not runny).
Flip half of the cookies up-side down, spread with filling, then top with a second cookie right-side up. Serve immediately or store in an airtight container at room temperature up to 3 days.