Eggnog Cream Cups

• 1 cup flour
• 13 cup sugar
• 3 tablespoons sugar
• 14 teaspoon salt
• 14 teaspoon nutmeg
• 12 cup butter, softened
• 34 cup cold whipping cream
• 3 tablespoons egg substitute
• 14 teaspoon nutmeg
• 14 teaspoon rum extract

1. Lightly grease 24 mini muffin cups.
2. Combine flour, 1/3 c sugar, salt and 1/4 tsp nutmeg in a large bowl.
3. Add butter: beat with electric mixer at medium speed until mixture resembles coarse crumbs.
4. Mix by hand to form ball.
5. Shape dough into 24 1 inch balls; press onto bottoms and up sides of muffin cups.
6. Chill 15 minutes.
7. Preheat oven to 350.
8. Bake cups 13-15 minutes or until golden brown.
9. Press down centers if needed.
10. Cool in pans on wire racks for 10 minutes.
11. Remove from pans and cool completely.
12. Beat cream and 3 Tbs sugar in a large bowl with electric mixer on high speed until soft peaks form.
13. Add egg substitute, 1/4 tsp nutmeg and rum extract; beat until stiff peaks form.
14. Do not overbeat.
15. Chill until ready to serve.
16. Just before serving, pipe or spoon about 1 1/2 Tbs of cream into cooled cups.
17. Garnish with nutmeg.

flour, sugar, sugar, salt, nutmeg, butter, cold whipping cream, egg substitute, nutmeg, rum

Taken from www.food.com/recipe/eggnog-cream-cups-399968 (may not work)