These simple little cookies have a surprise inside - a tangy cranberry filling!
1 roll Pillsbury® refrigerated sugar cookies
cup all-purpose flour
1/4 cup canned whole berry cranberry sauce
1 cup powdered sugar
2 tablespoons eggnog
1/2 teaspoon ground nutmeg
Heat oven to 350 degrees F. Line large cookie sheet with parchment paper.
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.
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.