Name: Eggnog Thumbprints
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2/3 cup butter, softened -; 1/2 cup sugar -; 2 large egg yolks -; 1 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1/4 teaspoon salt -; 1/8 teaspoon ground nutmeg -; 2 large egg whites -; 1 cup finely chopped walnuts -; Filling: -; 1/4 cup butter, softened -; 1/4 teaspoon rum extract -; 1 cup confectioners' sugar -; 1 to 2 teaspoons 2% milk -; 1 to 2 drops yellow food coloring, optional -; Additional ground nutmeg -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Thumbprints

1. 2/3 cup butter, softened -

2. 1/2 cup sugar -

3. 2 large egg yolks -

4. 1 teaspoon vanilla extract -

5. 1-1/2 cups all-purpose flour -

6. 1/4 teaspoon salt -

7. 1/8 teaspoon ground nutmeg -

8. 2 large egg whites -

9. 1 cup finely chopped walnuts -

10. Filling: -

11. 1/4 cup butter, softened -

12. 1/4 teaspoon rum extract -

13. 1 cup confectioners' sugar -

14. 1 to 2 teaspoons 2% milk -

15. 1 to 2 drops yellow food coloring, optional -

16. Additional ground nutmeg -

How to cook deliciously - Eggnog Thumbprints

1. Stage

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.

2. Stage

Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts.

3. Stage

Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely.

4. Stage

For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.