Eggnog Whoopie Pies with Rum Fluff Filling

Preheat oven to 375 F. Line two large baking sheets with parchment or silicone liners.

Sift flour, baking soda, salt, nutmeg, ground cloves and cinnamon into a bowl and set aside.

Combine butter, shortening, and sugars the the bowl of your stand mixer and beat until smooth and fluffy. Add in egg and beat for one minute. Add half the flour mixture and mix it in; then add the milk and vanilla and beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of the oven fir 10 minutes. Then switch baking sheets onto opposite racks, rotate the pans and continue baking cookies 2 to 4 more minutes.

Remove baking sheets from oven and allow cookies to cool on sheets for about 10 minutes. Remove cookies from sheets and finish cooling on a wire rack. Repeat process with the rest of the batter, making an additional 12 cookies per pan.

In the (cleaned) bowl of your stand mixer, beat together all of the filling ingredients until smooth and fluffy.

Spread or pipe the filling onto the flat sides of half of the cookies. Top each with one of the remaining cookies, placing them on flat side down and gently press together. Transfer pies to a tray.

Devour.

Adapted from Martha Stewart.