EGGNOG FILLED COOKIE CUPS

Eggnog Filled Cookie Cups image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cookies

Number Of Ingredients 12

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1 package(s) cook & serve vanilla pudding mix (3 oz.)
1 1/2 cup(s) eggnog
1/3 cup(s) milk
2 tablespoon(s) rum extract, divided
1 cup(s) butter, room temperature
1/2 cup(s) light brown sugar, firmly packed
2 large egg yolks
2 cup(s) all purpose flour
1/8 teaspoon(s) salt
1/4 cup(s) sugar
1/8 teaspoon(s) allspice, ground
1/4 teaspoon(s) nutmeg, ground

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.