Eggnog Filled Cookie Cups Recipes

EGGNOG-FILLED COOKIE CUPS

Steps:

• In a small saucepan, combine the pudding mix, eggnog and milk. Cook and stir until mixture comes to a boil. Remove from the heat; stir in 1 teaspoon extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and remaining extract. Combine flour and salt; gradually add to creamed mixture and mix well. , In a small bowl, combine sugar and allspice. Shape dough into 1-in. balls; roll in sugar mixture. With floured fingers, press onto the bottom and up the sides of well-greased miniature muffin cups., Bake at 350° for 10-15 minutes or until light golden brown. Immediately remove from pans to wire racks to cool completely. , Just before serving, pipe or spoon pudding into cups. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.

EGGNOG COOKIE CUPS

Steps:

• Preheat oven to 350 degrees and lightly spray 2 mini muffin tins with cooking spray.
• Divide the cookie dough evenly between the tins about 1 tablespoon each.
• Bake for 10-12 minutes or until middles are done. Cookie cups will continue to set after they bake.
• Cool on a wire rack or in the fridge to speed up the process.
• With a mixer, beat the pudding mix and eggnog for 2 minutes. Add the cream cheese and beat until combine. Chill in the fridge until set.
• Once cookie cups have cooled, fill the cups with the pudding mix. I filled a ziploc bag with the pudding mix and snipped off the corner and piped the filling into the cups.
• Top with a dallop of whipped cream. You can use the stuff in the can but that must be used right before serving. If you make homemade whipped cream it lasts longer. Sprinkle with cinnamon or a tiny bit of nutmeg (it's pretty strong). Store in the fridge until serving. I like them best after they have sat out of the fridge for about 5-10 minutes because the cookie gets a little softer.
• Cookie cups and filling can be prepared up to 3 days ahead of time (if not longer).

EGGNOG COOKIE CUPS

Steps:

• Start by greasing the mini muffin pan cups very well with shortening.
• Mix together granulated sugar, cinnamon and nutmeg in a small bowl.
• Scoop one tablespoon of the dough, roll it into a ball and coat it with a mixture of sugar, cinnamon and nutmeg.
• Place the balls in the pan and use a small spoon (or your thumb) to make an indentation on each one.
• Bake at 375 degrees for 12-14 minutes.
• Allow the cookie cups to cool completely in the pan.
• Gently remove the cups. If you are having a hard time, use a knife to gently lift the edges.
• Bring the eggnog to a boil and pour it over the white chocolate chips.
• Allow it to sit for 3 minutes and then stir until the ganache is smooth and creamy.
• Fill the cookie cups with the eggnog ganache.
• Melt vanilla almond bark. Pipe small, backward "c" shapes on parchment paper.
• Allow the shaped to harden and then attach the handles with melted almond bark.