Ingredients
1/2 cup butter, softened1/2 cup shortening1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 large egg, room temperature1 teaspoon rum extract1/2 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon ground nutmegFILLING:4 ounces cream cheese, softened2 tablespoons butter, softened1/2 teaspoon vanilla extract1/4 teaspoon rum extract1/8 teaspoon ground nutmeg3/4 cup confectioners’ sugar1 to 2 tablespoons eggnog or heavy whipping cream1/4 cup red and green sprinkles
Preparation
Cream butter, shortening, cream cheese and confectioners’ sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Cut a notch from the top of each egg to resemble a hoof. Place 2 in. apart on parchment paper-lined baking sheets. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
For filling, beat cream cheese, butter, extracts and nutmeg until blended. Beat in confectioners’ sugar alternately with enough eggnog to reach spreading consistency. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles.
