Gourmet Gingerbread Men "Oreos" with Eggnog Ganache

Here's another Christmas cookie recipe for your enjoyment... my Gingerbread Men "Oreos" with Eggnog Ganache. Honestly, when I think of Christmas, the first things that pop into my head are gingerbread cookies & drinking eggnog. The funny coincidence is that I really dislike eggnog, like I absolutely can not drink the stuff. The thick texture just really puts me off; however, I love the flavor and the idea of using it in Christmas baking. And one of my all-time favorites during the holidays are gingerbread cookies. I love their spicy flavor, deep molasses sweetness, and crispy texture. So, I knew that I just had to "spice" up these cookies at little bit more, and I immediately thought about making gingerbread men into Oreo-type cookies with some kind of velvety filling. The gingerbread cookies are similar in texture to the chocolate wafer that is popular in Oreos, so I knew that it would work out perfectly. As for the filling, I had to make an Eggnog Ganache with some gourmet eggnog, white chocolate, and a little nutmeg. Because the ganache can be somewhat temperamental, it is a little difficult to pipe or spread onto the many edges of the gingerbread men cutouts (as opposed to a simple round disc, like an Oreo), so if you would prefer to make square or circular cookie sandwiches, it would probably be easier, but not as visually appealing. But, just work with it, take your time, and spread it on as best as you can, following the lines of the men. Also, keep the cookies refrigerated, so that the filling will stay firm & not spill over the edges. Lastly, make sure to use a mini gingerbread men cookie cutter because two large cookies sandwiched together would be huge and not as cute, which is veryyyyy important... right?! Anyway, enjoy this taste of the season because Christmas is close to being over, and it will be another whole year before we can make them again!!

All of the Gingerbread Men "Oreos" Lined Up

Sprinkle them with a little bourbon vanilla sugar for presentation 

Close Up of the Gingerbread Men "Oreos" with Eggnog Ganache

For the Gingerbread Men:

2C AP Flour (plus more for rolling)

2t Ground Ginger

1t Ground Cinnamon

½t Ground Nutmeg

¼t Ground Cloves

¼t Baking Soda

¼t Salt

1 Stick of Unsalted Butter, Room Temperature

1/3C Dark Brown Sugar, Packed

1/3C Molasses, Unsulfured

1 Large Egg

For the Eggnog Ganache:

16oz White Chocolate, Finely Chopped

1C Eggnog

Ground Nutmeg

Directions:

1. To Make the Eggnog Ganache: Place the chopped white chocolate in a bowl. Put the eggnog in a small saucepan and heat until it just begins to bubble around the edges. Pour the hot eggnog over the white chocolate and let it melt for a few minutes. Whisk the mixture carefully until it is smooth and mixed. Sprinkle the nutmeg over the mixture and stir until mixed. Cover the top of the bowl with plastic wrap and allow it to cool to room temperature. Once it is lukewarm, place it in the refrigerator to firm up for at least 4 hours or preferably overnight.
2. To Make the Cookie Dough: In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until the dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
3. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes. Loosen dough from paper. Cut out mini-gingerbread men shapes (or an easier shape if preferred), and transfer to baking sheets. Decorate with vanilla sugar or fleur de sel, as desired.
4. Bake the cookies until firm and the edges are just beginning to darken, about 10-18 minutes, depending on their size. Cool completely on the baking sheets.
5. To Assemble the Gingerbread Men Oreos: Once the cookies have cooled completely and the eggnog ganache has chilled, using a small hand-held mixer, whip the ganache until firm peaks form. Fill a pastry bag with a ½inch round tip with the whipped eggnog ganache or simply use a knife or spoon to spread it on. Pipe or spoon small dollops of the filling into the center of one cookie (or in the shape of the cookie) and sprinkle with a little extra nutmeg. Place another cookie on top of the ganache. Lightly press down to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with ganache.
6. Refrigerate the Oreos for about an hour or longer (I like them best cold, so I kept mine in the refrigerator) and serve with a large glass of milk!

source: gingerbread cookies. thomas keller's white chocolate ganache.