Eggnog-Filled Cookie Cups
Total TimePrep: 45 min. Bake: 10 min./batch + cooling
love these, first made them several years ago - made two batches - first batch I followed the recipe exactly as is and are delicious. The 2nd batch I was making for my son's kindergarten classes holiday party, so I left out the extract, and still came out delicious!
I think I over-baked the cups which made them too crunchy, otherwise, these are very yummy cookies. I didn't have rum extract so I used a tiny bit of rum. tip: I never make a "cup" cookie without using paper liners in the tassie pans - it's so much easier to remove them from the pan and they're ready to place on your cookie tray.
Out of the 3 dozen cups, about 2 came out of the pan intact. One pan we tried to unmold right out of the oven. One we tried to unmold when they were cooled. The only thing that was good was the filling. The only thing we could do with the "cups" was use the crumbs to garnish the pudding mixture.
I too had trouble removing these from the pan. They were tasty,loved the pudding, but I'd like to know just how I can be sure the cookies come out better next time. I might try once more, will have to see.
Even though I greased the mini muffin tins very well, they still stuck really badly. They fell apart when I tried to remove them immediately, and shattered after leaving them to cool. These were for a X-mas party and I had to go to the bakery at the last minute so that I had something to take. Very disappointed!
LOVED the flavor and crunch of the cookie cup! Next time I will reduce the nutmeg and rum extract -- together they cancel the eggnog flavor. So pretty to serve -- mine looked just like the photo!
WOW is the only word I know to say how good these little fellas are!! Love the crust for them, and the eggnog filling is light and very tasty - I made these (double batch) for a pot luck dinner at a friends home - came home with an empty plate and many requests for my "goodie" - definately will be made again and again!! thanks for sharing.