Reindeer Tracks

Directions

• 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.