Best 6 Eggnog Filled Cookie Cups Recipes

EGGNOG COOKIE CUPS

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

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.

EGGNOG COOKIES

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.

EGGNOG CUPS

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.

EGGNOG FILLED SUGAR COOKIE CUPS

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.

EGGNOG FILLED COOKIE CUPS

Steps:

• In a small saucepan, combine the pudding mix, eggnog & milk. Cook & stir until mixture comes to a boil. Remove from the heat; stir in 1 1/2 tsp extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled.
• In a large bowl, cream butter & brown sugar until light & fluffy. Beat in egg yolks & remaining extract. Combine flour & salt; gradually add to creamed mixture & mix well.
• In a small bowl, combine sugar & allspice. Shape dough into 1" balls; roll in sugar mixture. With floured fingers, press onto the bottom & up the sides of well greased miniature muffin cups.
• Bake at 350 degrees F. 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.