Cranberry-Stuffed Eggnog Cookies

These simple little cookies have a surprise inside - a tangy cranberry filling!

Prep: 10 min | Bake: 18 min | Yield: 12 servings

Ingredients

Cookies

• 1 roll Pillsbury® refrigerated sugar cookies
• 1/2 cup all-purpose flour
• 1/4 cup canned whole berry cranberry sauce

Eggnog Glaze

• 1 cup powdered sugar
• 2 tablespoons eggnog
• 1/2 teaspoon ground nutmeg

Instructions

1. Heat oven to 350 degrees F. Line large cookie sheet with parchment paper.
2. In large bowl, break up cookie dough. Stir or knead in flour until well combined.
3. Shape dough into 12 balls. Flatten each ball into a 2 inch round; place 1 teaspoon cranberry sauce in center of each round. Shape dough around cranberry sauce, sealing to cover completely. Place 1 inch apart on cookie sheet.
4. Bake for 14 to 18 minutes or until edges are golden brown.
5. Cool for 3 minutes; remove from cookie sheet to cooling rack.
6. Cool completely, about 15 minutes.
7. Meanwhile, in medium bowl, mix powdered sugar, eggnog and nutmeg until well combined.
8. Drizzle over cooled cookies.

Attribution

Recipe and photo used with permission from: Pillsbury