Cookies

Eggnog Thumbprints

  • 3/4 cup Butter, softened
  • 1/2 cup Sugar
  • 1/4 teaspoon Ground Nutmeg
  • 2 Egg, yolks
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Flour
  • 2 Egg whites slightly beaten
  • 1 cup Walnuts finely chopped
  • 1 recipe Rum filling
  • ~ Ground nutmeg

    • Lightly grease a cooking sheet; set aside In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beatuntil combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer, use wooden spoon to stir in any remaining flour.

    If necessary cover and chill in refrigerator about 1 hour or until dough iseasy to handle.

    Place the egg whites and chopped walnuts in spearate small bowls. Shape dough into 1" balls. Roll ballsin egg whites, then walnuts to coat. Place balls about 1" apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

    Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. when cookies are cool, pipe or spoon about 1/2 teaspoon rum filling into the center of each cookie. Sprinkle with additional nutmeg. Makes 40 Cookies.

    Rum Filling: In a small bowl beat 1/4 cup butter until softened. Add 1 cup sifted powdered sugar and beat until fluffy. Beat in 1/4 teaspoon rum extract. Beat in enough milk (1 to2 teaspoons) to make spreading consistency.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!