Eggnog Cream Cheese Cups

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup cold butter, cut into 1/2-inch pieces (2 sticks)
• 1/2 cup sour cream
• 1 egg yolk
• 8 ounces cream cheese, at room temperature
• 1 egg
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• powdered sugar

Recipe

• 1 in large bowl, combine the flour and salt.
• 2 add the butter and mix the ingredients with an electric mixer on low speed until they form a sandy, crumbly mixture, about 1 minute.
• 3 in a small bowl, whisk together the sour cream and egg yolk until very smooth.
• 4 add the sour cream and egg mixture to the flour mixture and mix until the dough comes together, about 30 seconds.
• 5 the dough may feel a little dry.
• 6 form the dough into a disk, wrap in plastic wrap, and chill at least 4 hours or overnight.
• 7 in a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with an electric mixer until smooth; set aside filling.
• 8 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.
• 9 using the tip of a sharp knife or a pizza cutter, cut the dough into 2x2-inch squares.
• 10 place a teaspoon of the cream cheese filling in the center of each square.
• 11 grease the cups of a mini muffin pan.
• 12 gather the points of the dough square around the filling to make a cup, open at the top.
• 13 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.
• 14 repeat with the remaining squares and refrigerate 30 minutes.
• 15 meanwhile, preheat the oven to 375°f.
• 16 bake cookies until golden brown, about 15 minutes.
• 17 let cookies cool completely in the pan on a wire rack before removing.
• 18 store cookies in an airtight container in the refrigerator, for up to 1 week.