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1
In a large bowl with electric mixer at medium speed, beat together the first 7 ingredients until blended.
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2
Reduce speed to low; add molasses and flour, mixing just until combined.
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3
Beat in 1/4 cup cold water.
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4
Divide dough into 2 pieces; flatten into disks and wrap individually in plastic wrap.
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5
Refrigerate until firm, about 11/2 hours.
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6
Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with butter or cooking spray.
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7
On a lightly floured surface, roll out 1 dough disk to 1/8-inch thickness.
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8
Cut dough into circles using a 2-inch round cookie cutter.
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9
(Keep remaining dough disk refrigerated.)
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10
Gently ease dough rounds into muffin cups, pressing down to form a cup shape.
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11
Bake 10 to 12 minutes, or until golden.
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12
Cool in pan on wire racks.
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13
Repeat with remaining dough.
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14
In a saucepan over medium heat, bring eggnog to slow boil; remove from heat.
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15
Stir in chocolate chips, mixing until smooth and creamy.
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16
Let cool slightly.
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17
Pour into a large plastic zip-top bag and snip off corner.
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18
Remove cookie cups from pan and pipe filling into each cup.
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19
Garnish with freshly ground nutmeg, if desired.
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20
Let filling set before serving.
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21
Store refrigerated in an airtight container in a single layer.
