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Eggnog-Filled Cookie Cups image

My family loves the taste of eggnog, so I incorporated it into this recipe. These cookies never last long. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 12

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


  • 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 : Calories 138 calories, Fat 7g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 80mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

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