Best 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 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.
• 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 FILLED COOKIE CUPS

Steps:

• In a small saucepan, combine the pudding mix, eggnog & milk. Cook & stir until mixture comes to a boil. Remove from the heat; stir in 1 1/2 tsp extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled.
• In a large bowl, cream butter & brown sugar until light & fluffy. Beat in egg yolks & remaining extract. Combine flour & salt; gradually add to creamed mixture & mix well.
• In a small bowl, combine sugar & allspice. Shape dough into 1" balls; roll in sugar mixture. With floured fingers, press onto the bottom & up the sides of well greased miniature muffin cups.
• Bake at 350 degrees F. 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.