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Eggnog-Filled Cookie Cups

My family loves the taste of eggnog, so I incorporated it into this recipe. These cookies never last long. —Melissa Jelinek, Menomonee Falls, Wisconsin
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups eggnog
  • 1/3 cup 2% milk
  • 2 teaspoons rum extract, divided
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Directions

  • 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.
Nutrition Facts
1 each: 138 calories, 7g fat (5g saturated fat), 37mg cholesterol, 80mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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