EGGNOG COOKIE CUPS
These Eggnog Cookie Cups are sugar cookie cups filled with a creamy eggnog filling. Super easy and festive for Christmas!
Provided by Christy Denney
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and lightly spray 2 mini muffin tins with cooking spray.
- Divide the cookie dough evenly between the tins about 1 tablespoon each.
- Bake for 10-12 minutes or until middles are done. Cookie cups will continue to set after they bake.
- Cool on a wire rack or in the fridge to speed up the process.
- With a mixer, beat the pudding mix and eggnog for 2 minutes. Add the cream cheese and beat until combine. Chill in the fridge until set.
- Once cookie cups have cooled, fill the cups with the pudding mix. I filled a ziploc bag with the pudding mix and snipped off the corner and piped the filling into the cups.
- Top with a dallop of whipped cream. You can use the stuff in the can but that must be used right before serving. If you make homemade whipped cream it lasts longer. Sprinkle with cinnamon or a tiny bit of nutmeg (it's pretty strong). Store in the fridge until serving. I like them best after they have sat out of the fridge for about 5-10 minutes because the cookie gets a little softer.
- Cookie cups and filling can be prepared up to 3 days ahead of time (if not longer).
EGGNOG COOKIE CUPS
Eggnog Cookie Cups are sugar cookie cups filled with eggnog ganache. This edible craft idea is an easy eggnog recipe that is perfect for Christmas.
Provided by The Gunny Sack
Categories Cookies
Time 29m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 80 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EGGNOG COOKIES
This cookie's flavor fits right into the holiday spirit-pick your favorite cookie cutter shapes to make them even more festive! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG CUTOUT COOKIES
Speckled with nutmeg, these thick, soft, and tasty cookies are filled with the flavor of eggnog--perfect for holiday cookie plates!
Provided by SunnyDaysNora
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 3h20m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 182 calories, Carbohydrate 33.7 g, Cholesterol 22.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 61.3 mg, Sugar 22.1 g
EGGNOG FILLED SUGAR COOKIE CUPS
If you're looking to make easy sugar cookies from scratch for Christmas, I highly recommend these Eggnog Filled Sugar Cookie Cups as they are not made from premade cookie dough.
Provided by Carla Cardello
Time 57m
Number Of Ingredients 12
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.
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