EGGNOG FILLED SUGAR COOKIE CUPS

Eggnog Filled Sugar Cookie Cups image

Provided by @MakeItYours

Number Of Ingredients 12

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1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, softened
3/4 cup granulated sugar
1 Safest Choice™ pasteurized egg, room temperature
1 teaspoon vanilla extract
1/4 cup store-bought eggnog
1 cup white chocolate chips
1/2 cup powdered sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

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.