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Eggnog Thumbprints Cookies for Christmas Jennifer Dorland Darling Yield: 40 cookies ⅔ cup butter, softened ½ cup granulated sugar 1/8 tsp. ground nutmeg 2 egg yolks 1 tsp. vanilla 1½ cups all-purpose flour 2 slightly beaten egg whites 1 cup finely chopped walnuts 1 recipe rum filling Ground nutmeg Lightly grease cookie sheet. In large bowl, beat butter with an electric mixer on high for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl. Beat in egg yolks and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. If necessary, cover and chill for 1 hour or until dough is set. Shape in 1" balls. Roll balls in egg whites and then in walnuts to coat. Place on greased cookie sheet and press your thumb in the center of each ball. Bake in 375o oven for 10 minutes or until lightly brown. Cool, then spoon in rum filling. Sprinkle with additional nutmeg. Rum Filling ¼ cup butter, softened 1 cup powdered sugar 1 tsp. rum or ¼ tsp. rum extract 1 to 2 tsp. milk In a small bowl, beat butter until creamy. Add powdered sugar and beat until fluffy. Beat in rum or extract and enough milk to make filling of spreading consistency. Note: I take these to Suzy Spencer's annual Christmas cookie exchange. |
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