NEWS IN A NUTSHELL
Nog Snickerdoodle Whoopie Pies Cooking Time: 15 minutes Difficulty: Medium Servings: 24
Ingredients Cookies • 3/4 cup butter, softened • 11/4 cup granulated sugar, divided • 1/2 cup brown sugar, packed • 2 large eggs • 2/3 cup Almond Breeze® Almondmilk Nog • 11/2 teaspoons vanilla extract • 3 cups all-purpose flour • 1/2 teaspoon salt • 1/2 teaspoon baking soda • 3/4 teaspoon ground nutmeg • 2 teaspoons cream of tartar • 2 teaspoons ground cinnamon Filling • 1/2 cup softened butter • 1 ounce cream cheese, softened • 1 teaspoon vanilla extract • Pinch of salt • 3 cups powdered sugar • 1/4 cup Almond Breeze® Almondmilk Nog
Directions 1. Preheat oven to 350°F degrees and lightly grease a large baking sheet. 2. In a large bowl cream
together butter, 1 cup sugar, and brown sugar
until light and fluffy (2–3 minutes on high speed). 3. Add Almond Breeze®
Nog, eggs, and vanilla and mix until smooth. In a medium bowl whisk together flour, salt,
baking soda, nutmeg, and cream of tartar. 4. Add dry ingredients to wet ingredients and mix until combined. 5. 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-inch apart on prepared baking sheet. 6. 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. 7. Add salt, and gradually add powdered sugar until completely incorporated. Add 1/4 cup nog and mix on high speed until light and creamy, about 3 minutes. Add more Almond Breeze® Nog as needed to reach a smooth, spreadable consistency (but not runny). 8. F lip 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 three days.
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ALMOND FACTS
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