Eggnog Cream Cups

Directions

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