eggnog mousse sugar cookie cups

How To Make eggnog mousse sugar cookie cups

• 1

  Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12). Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
• 2

  Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
• 3

  For the mousse, whip heavy cream until stiff peaks form. Set aside. In another bowl, whip eggnog together with vanilla pudding for 2 minutes (it will start to thicken). Gently fold in the whipped cream until incorporated. Refrigerate until ready to assemble. Scoop heaping tablespoonfuls of mousse and place in the center of each cookie cup (you may have excess mousse). Sprinkle with ground nutmeg and serve.
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