To help celebrate the holidays this year, I’m joining in with over 20 other bloggers for Houseful of Nicholes‘ Houseful of Cookies virtual cookie exchange! (My Not Your Mama’s Milk and Cookies was created just for Santa’s adult helpers, but you can modify the filling to make it kid-friendly.) Natasha really likes playing on the “Houseful” theme when there is more than one of something, and we are definitely sharing a houseful of holiday cookie recipes–from bloggers all over the web. It’s a lot of fun and we love bringing you our unique and tasty goodies each year. Without further ado, we present to you our cookie hop.

Houseful of Cookies: 22 Heavenly Holiday Cookie Recipes

Houseful of Cookies Participants

Brownie Cookies – Houseful of Nicholes

Chocolate Rolo Surprise Cookies – Good Girl Gone Redneck

The Perfect Christmas Sugar Cookies – Love, Jaime

Cake Mix Santa Cookies – Dairy Carrie

Candy Cane Cookies – Brooklyn Active Mama

Chocolate Dipped Peppermint Shortbread Cookies – Honest & Truly

Gingersnap Cookies – Divas With A Purpose

Decorated Ugly Sweater Cookies – 100 Directions

Minnie Christmas Headband Cookies – Cutefetti

Birds Nest Cookies – My Crafty Life

Cranberry White Chocolate Chip Cookies – Kenya Rae

Gluten-Free Russian Tea Cakes – Day by Day in Our World

Not His Mamma’s Tassies – Heather Spins a Yarn

Molded Peanut Butter Cookies – This Mamas Life

Peanut Butter Marshmallow Chocolate Chunk Cookies – Mama Harris’ Kitchen

Coffee Sandwich Cookies with Browned Buttercream Filling – How Was Your Day?

Butterscotch Cornflake Cookies – Omadarling

Coffee Cookies – Someday I’ll Learn

Toffee Bits Cookies – This Worthey Life

Fruitcake Cookies – Sugar, Spice, & Glitter

Keto Almond Joy Cookies – The Crunchy Mommy

Not Your Mama’s Milk and Cookies

This cookie is going to be a real treat for Santa and his grown-up helpers (although you can easily alter to serve to children). With all the work Santa does he deserves something a little better than a plain old cookie! These Not Your Mama’s Milk and Cookies will put a smile on Santa’s face and give him a little lift to finish up his rounds on Christmas Eve. These gingerbread cookie “shots” are covered in white chocolate, then filled with RumChata, a cream liqueur made with rum, cream, cinnamon, vanilla, sugar and other flavorings. Mmm mm good! And for those under 21, or don’t drink alcohol, simply fill the cookie up with horchata, milk, chocolate milk, or some (not too) hot chocolate.

Not Your Mama's Milk and Cookies

These gingerbread cookie "shots" are covered in white chocolate, then filled with RumChata for a grown-up version of Milk and Cookies. Mmm mm good!

RumChata is a cream liqueur manufactured in Wisconsin. The recipe includes rum, dairy cream, cinnamon, vanilla, sugar and other flavorings. It's name is a portmanteau of rum and horchata; the liqueur is designed to taste like a mixture of the two.

Ingredients

Gingerbread cookie dough (I used a 30 oz Pillsbury Gingerbread Cookie Dough log)
White Chocolate Melting wafers
RumChata, chilled
Sparkling sugar, optional

Instructions

Preheat your oven to 350° (or what is recommended on the cookie recipe).

NOTE: Keep dough refrigerated; if it gets too warm it will bake up too soft to hold its shape.

Grease a small- to medium-sized muffin tin with butter or cooking spray. Create a ball of cookie dough, about 1 to 1 1/2" in size (depending on the size of your muffin tin), roll it out flat on a floured surface to about 2-3 millimeters thick, then using a biscuit cutter cut out 3" rounds (depending on the size of your muffin tin you may need to use a bigger size).

Using your fingers or a greased shot glass gently press the dough into the greased muffin tin up the sides and on the bottom, making sure there are no air bubbles.

Bake for 7 to 12 minutes, or until the cookies are set. When you take out the tin, use a greased shot glass to gently press down the center of each cookie to create the pool for the RumChata. Be careful not to poke a hole in the cookie.

Set the tin aside to cool for about 3-4 minutes. Remove cookies and let them cool completely.

Pour some white chocolate wafers into a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until wafers are fully melted.

Paint the inside of each cookie dough cup with the melted white chocolate, swirling the cookie around to make sure there is an even coat of white chocolate. If desired, sprinkle the edge with some sparkling sugar. Place cookies on a baking sheet or platter and refrigerate until the white chocolate has hardened.

When ready to serve pour some RumChata into each cookie "glass". Enjoy.

Notes

Substitutions:

Replace alcohol with milk, chocolate milk, Horchata, or (not too) hot chocolate

Use any type of dense cookie dough (to hold the shape of the muffin tin). Store bought sugar cookie dough isn't firm enough, but by adding some flour when you roll it out should help it keeps its shape better.

Try using milk chocolate to line the cookies.

Liqueur substitutions: Godiva Chocolate Liqueur, Kahlúa Coffee Liqueur, Baileys Irish Cream, Amaretto Liqueur, Hazelnut Liqueur

Grease a small- to medium-sized muffin tin with butter or cooking spray. Create a ball of cookie dough, about 1 to 1 1/2″ in size (depending on the size of your muffin tin), roll it out flat on a floured surface to about 2-3 millimeters thick, then using a biscuit cutter cut out 3″ rounds (depending on the size of your muffin tin you may need to use a bigger size).

Using your fingers or a greased shot glass gently press the dough into the greased muffin tin up the sides and on the bottom, making sure there are no air bubbles.