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Cranberry-Stuffed Eggnog Cookies

6 Ratings

6 Comments

Prep 10 min
Total 30 min
Ingredients 6
Servings 12

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

By Pillsbury Kitchens

October 10, 2013

Ingredients

Cookies

roll Pillsbury™ refrigerated sugar cookies

1/2

cup all-purpose flour

1/4

cup canned whole berry cranberry sauce

Eggnog Glaze

cup powdered sugar

tablespoons eggnog

1/2

teaspoon ground nutmeg

Steps

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1

Heat oven to 350°F. Line large cookie sheet with parchment paper.
2

In large bowl, break up cookie dough. Stir or knead in flour until well combined. Shape dough into 12 balls. Flatten each ball into 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.
3

Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4

Meanwhile, in medium bowl, mix powdered sugar, eggnog and nutmeg until well combined. Drizzle over cooled cookies.

Nutrition Information

Nutrition Facts

Serving Size: 1 cookie

Calories: 230
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 11% Trans Fat 2g
Cholesterol: 0mg; 0%
Sodium: 135mg; 6%
Potassium: 10mg; 0%
Total Carbohydrate: 41g; 14%
Dietary Fiber 0g 0% Sugars 12g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;