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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

30 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

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.

2 of 2

Eggnog-Filled Cookie Cups (continued)

Directions (continued)

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. Yield:
2-1/2 dozen.

Nutrition Facts: 1 cookie equals 138 calories, 7 g fat (5 g saturated fat), 37 mg cholesterol, 80 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.