Eggnog Cream Cheese Cups

"by Gale Gand"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Yields:
2 dozen
Serves:
24
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ingredients

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directions

  • In large bowl, combine the flour and salt.
  • Add the butter and mix the ingredients with an electric mixer on low speed until they form a sandy, crumbly mixture, about 1 minute.
  • In a small bowl, whisk together the sour cream and egg yolk until very smooth.
  • Add the sour cream and egg mixture to the flour mixture and mix until the dough comes together, about 30 seconds.
  • The dough may feel a little dry.
  • Form the dough into a disk, wrap in plastic wrap, and chill at least 4 hours or overnight.
  • In a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with an electric mixer until smooth; set aside filling.
  • On a work surface thickly dusted with powdered sugar, roll out the chilled cookie dough to form a 12x18-inch rectangle, about 1/8-inch thick.
  • Using the tip of a sharp knife or a pizza cutter, cut the dough into 2x2-inch squares.
  • Place a teaspoon of the cream cheese filling in the center of each square.
  • Grease the cups of a mini muffin pan.
  • Gather the points of the dough square around the filling to make a cup, open at the top.
  • Place the cookie directly into the mini muffin pan or place the cookie in a mini muffin paper liner and place the paper liner in the pan.
  • Repeat with the remaining squares and refrigerate 30 minutes.
  • Meanwhile, preheat the oven to 375°F.
  • Bake cookies until golden brown, about 15 minutes.
  • Let cookies cool completely in the pan on a wire rack before removing.
  • Store cookies in an airtight container in the refrigerator, for up to 1 week.

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