Eggnog Bites

Eggnog FillingChill the bowl of a stand mixer. Fit the mixer with the whisk attachment, then add the heavy cream, eggnog, rum (if using), and 1 Tbsp. sugar to the chilled bowl and beat on high speed for 1 to 2 minutes, until the mixture forms stiff peaks. (You can also use a hand mixer.) Cover with plastic wrap and refrigerate for at least 30 minutes.

Sugar Cookie CupsPreheat the oven to 350°F (180°C; gas mark 4). Spray a 24-cup mini muffin pan with nonstick cooking spray.

In a small bowl, whisk together the 2 Tbsp. each sugar and cinnamon.

Using clean hands, roll the cookie dough squares into balls and place each ball (about 1 Tbsp.) in a prepared muffin cup. Sprinkle each dough ball with some cinnamon sugar.

Bake for 8 to 10 minutes, until mostly set but still soft in the middle. Remove from the oven and immediately use the end of a wooden spoon or the back of a measuring teaspoon to press the dough down in the middle to make an indent for the filling. Let cool completely in the pan before running a knife around the edge and removing.

Spoon 1 Tbsp. of the eggnog mixture into each of the cooled cups and garnish with a dash each of nutmeg and cinnamon.

Notes

• These bites can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
• To make these bites nonalcoholic, leave out the rum.