Eggnog Bites Recipes

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• Preheat oven to 375 degrees.
• Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
• Add sugar and nutmeg; beat until combined.
• Beat in egg yolks, vanilla, and eggnog.
• Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
• Cover and chill dough about 1 hour or until easy to handle.
• Shape into 1-inch balls.
• Roll balls in egg whites, then in chopped walnuts.
• Place 1 inch apart on lightly greased cookie sheets.
• Press centers with your thumb.
• Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
• For filling, beat the 1/4 cup butter until softened.
• Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
• Spoon 1/2 teaspoon filling into center of each cookie.
• Sprinkle with nutmeg.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix, extract and nutmeg; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.