For the molasses cookies:
- 2 cups whole-wheat pastry flour
- 1/2 cup white sugar
- 1/2 teaspoon fresh-grated nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter, melted
- 1/2 cup molasses
- 2 eggs
- 2 tablespoons dark rum
- 1/2 cup turbinado sugar
For the eggnog filling:
- 8 tablespoons unsalted butter, room temperature
- 1/4 cup prepared eggnog
- 1/4 teaspoon fresh-grated nutmeg
- 1/4 teaspoon salt
- 2 1/4 cups confectioner's sugar
For the cookies:
Whisk together whole wheat pastry flour, sugar, nutmeg, salt, baking powder, and baking soda. In a second bowl, whisk together the melted butter, eggs, molasses, and rum. Add the wet ingredients to the dry, and stir until well combined. Chill until firm, about 30 minutes.
Preheat the oven to 375 degrees. Place the turbinado sugar in a shallow bowl. Roll 1-inch balls of dough in the turbinado sugar and place 2 inches apart on a parchment-lined baking sheet. Bake cookies 7-9 minutes, until just set. Cool completely on a wire rack.
For the filling:
Beat together butter, eggnog, nutmeg and salt. Add sugar and continue to beat until light and fluffy. Sandwich about 1 tablespoon filling between pairs of cookies, rotating top cookie as you press down to spread filling evenly. Chill for storage, but serve at room temperature. Makes 20 cookies.