Eggnog Thumbprints

Name: Eggnog Thumbprints
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; 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

15 ingredients

5 steps

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
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

Directions

1

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

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

Place 2 in. apart on greased
4

. 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.
5

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.