Eggnog Cheesecake Cookie Bites

Name: Eggnog Cheesecake Cookie Bites
Prep time: 20 min
Total time: 1 min
Ingredients: 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count); 1 package (8 oz) cream cheese, softened; 1 tablespoon butter, softened; 1 1/4 cups powdered sugar; 3 tablespoons heavy whipping cream; 1/2 teaspoon rum extract; 3/4 teaspoon ground nutmeg

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Prep Time: 20 minutes

Total: 1 hours, 10 minutes

Servings: 24

Author : Pillsbury Kitchens

Ingredients

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1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)1 package (8 oz) cream cheese, softened1 tablespoon butter, softened1 1/4 cups powdered sugar3 tablespoons heavy whipping cream1/2 teaspoon rum extract3/4 teaspoon ground nutmeg

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Instructions

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Step 1

Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.

Step 2

Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.

Step 3

In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.

Step 4

Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.