Cranberry Stuffed Eggnog Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/2

cup all-purpose flour

1/4

cup canned whole berry cranberry sauce

1

cup powdered sugar

2

tablespoons eggnog

1/2

teaspoon ground nutmeg

Preparation

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

In large bowl, break up cookie dough. Stir or knead in flour until well combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.

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.

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