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

Mom's Rum Balls

Everyone who celebrates Christmas probably has a cookie that makes them feel like the season has really arrived. For me, my mom's rum balls are one of those cookies (I actually have several cookies that scream, "Christmas!" to me).

Warning: these cookies will make your hands very messy. I remember the first time I helped my mom make them. I couldn't believe how icky my hands got as I rolled the balls. "You mean, this is how they're made?!?" I'm surprised I ever ate them again after that. :)

Mom’s Rum Balls

Ingredients:
1 cup pecan chips*
1 package of vanilla wafers
1 cup powdered sugar, sifted
1 tablespoon cocoa
1/8 teaspoon salt
1/3 cup light corn syrup
3 tablespoons rum
1 teaspoon vanilla
sifted powdered sugar for rolling balls

*If you can’t find pecan chips in your store, buy any other type of pecans (e.g. halves) and chop them until you have 1 to 1-1/2 cups finely chopped pecans.

Break the vanilla wafers into smaller pieces and drop them into a blender—about eight cookies at a time. Chop them in the blender until they are very fine, like graham crackers crushed for a graham cracker crust.

Continue crushing vanilla wafers until you have 1 ¾ cups crumbs. You’ll use a little more than half the package of wafers. Turn the cookie crumbs into a bowl with the pecan chips.

Add powdered sugar, cocoa, and salt. Mix well with pastry blender.

Add syrup, rum, and vanilla. Mix well. Put bowl in freezer for 5-10 minutes to make rolling easier.

Roll the balls using a tablespoon or a small cookie scooper to measure out the dough. Roll balls in powdered sugar. Let rum balls dry several hours before storing in air-tight container in refrigerator.

To keep hands from become too messy, try using powdered sugar on the palms of your hands while rolling.

Yields: about 40 rum balls