Print Options

Back to Eggnog-Filled Cookie Cups >

Include these items:

Select reviews >

Taste of Home Logo

Eggnog-Filled Cookie Cups

 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.
Nutritional 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.