Eggnog Filled Cookie Cups Recipes

EGGNOG FILLED SUGAR COOKIE CUPS

Steps:

• Preheat oven to 350F. Have a 24-cup mini muffin pan ready.
• In a medium bowl, whisk together the flour, salt, and baking soda.
• In a large mixing bowl, beat together the butter and sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture.
• Roll the dough into 1-inch balls (roughly 1 tablespoon each) and add to each tin in the muffin pan. Bake 10-12 minutes or until cookies fill the cup, done in the middle, and are golden brown. Immediately using a round teaspoon (or something similar), press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
• For the filling: Add the chocolate chips to a heatproof bowl and set aside.
• In a small saucepan, heat up the eggnog until just before boiling (do not boil). Pour over the chocolate chips and wait 1 minute. Stir together until completely smooth then whisk in the powdered sugar. Fill each cookie cup with the chocolate mixture.
• In a small bowl, mix together the cinnamon and nutmeg. Dust each cookie with the spices. Let the filling firm up before serving. Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 15-30 minutes before serving.

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.

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 BITES

Steps:

• Preheat oven to 375 degrees.
• Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
• Add sugar and nutmeg; beat until combined.
• Beat in egg yolks, vanilla, and eggnog.
• Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
• Cover and chill dough about 1 hour or until easy to handle.
• Shape into 1-inch balls.
• Roll balls in egg whites, then in chopped walnuts.
• Place 1 inch apart on lightly greased cookie sheets.
• Press centers with your thumb.
• Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
• For filling, beat the 1/4 cup butter until softened.
• Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
• Spoon 1/2 teaspoon filling into center of each cookie.
• Sprinkle with nutmeg.

EGGNOG CUTOUT COOKIES

Steps:

• Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl.
• Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet.
• Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes.
• Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached.
• Dip cookie tops in icing and place on waxed paper to dry.

EGGNOG CUPS

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.