Eggnog Bites

•  Eggnog Filling
• 1 cup(250 ml) heavy cream
• 3/4 cup(180 ml) eggnog
• 3 tbspspiced rum
• 1 tbspgranulated sugar
•  _______________________
•  Sugar Cookie Cups
•  Nonstick cooking spray, for greasing
• 2 tbspgranulated sugar
• 2 tbspground cinnamon
• 1package (16 ounces, or 454 g) refrigerated ready-to-bake sugar cookie dough (24 count), slightly softened

Preparation

1. 1.

   Eggnog FillingChill the bowl of a stand mixer. Fit the mixer with the whisk attachment, then add the heavy cream, eggnog, rum (if using), and 1 Tbsp. sugar to the chilled bowl and beat on high speed for 1 to 2 minutes, until the mixture forms stiff peaks. (You can also use a hand mixer.) Cover with plastic wrap and refrigerate for at least 30 minutes.

2. 2.

   Sugar Cookie CupsPreheat the oven to 350°F (180°C; gas mark 4). Spray a 24-cup mini muffin pan with nonstick cooking spray.

3. 3.

   In a small bowl, whisk together the 2 Tbsp. each sugar and cinnamon.

4. 4.

   Using clean hands, roll the cookie dough squares into balls and place each ball (about 1 Tbsp.) in a prepared muffin cup. Sprinkle each dough ball with some cinnamon sugar.

5. 5.

   Bake for 8 to 10 minutes, until mostly set but still soft in the middle. Remove from the oven and immediately use the end of a wooden spoon or the back of a measuring teaspoon to press the dough down in the middle to make an indent for the filling. Let cool completely in the pan before running a knife around the edge and removing.

6. 6.

   Spoon 1 Tbsp. of the eggnog mixture into each of the cooled cups and garnish with a dash each of nutmeg and cinnamon.

7. 7.

   Notes

8. 8.

   These bites can be made up to 3 days in advance. Store in an airtight container in the refrigerator. To make these bites nonalcoholic, leave out the rum.