Eggnog Cream Cups

This recipe came from a friend, who doesn't remember where she got it from. If you like eggnog as a drink, you will definitely like it as a cookie!

Eggnog Cups

Ingredients for “cookie cups”:
1 cup flour
1/3 cup sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup (1 stick) butter, softened

Ingredients for filling:
¾ cup cold whipping cream
3 tablespoons sugar
3 tablespoons egg substitute
¼ teaspoon ground nutmeg
¼ teaspoon rum extract

Lightly grease 24 mini muffin cups with cooking spray.

Combine flour, ½ cup sugar, salt and ¼ teaspoon nutmeg in large bowl. Add butter and beat with electric mixer on medium speed until mixture resembles coarse crumbs.

Scoop and roll dough into 1-inch balls. Press into bottoms of muffin cups (I used a shot glass for this). Then press up the sides of the muffin cups. Refrigerate 15 minutes. Preheat oven to 350 degrees.

Bake cups 13-15 minutes or until golden brown. Cool in pans on wire racks 10 minutes before removing to wire racks.

For the filling, beat cream and 3 tablespoons sugar in another large bowl with electric mixer at high speed until soft peaks form.

Add egg substitute, ¼ teaspoon nutmeg, and rum extract. Beat until stiff peaks form. Do not overbeat. Refrigerate until ready to serve.

When you’re ready to serve, pipe or spoon the filling into each cup. Sprinkle with extra nutmeg.Yields: 24 cookies