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Cookies: -
2/3
cup butter, softened
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1/2
cup granulated sugar
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1/8
teaspoon ground nutmeg
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2
egg yolks
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1
teaspoon vanilla
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1 1/2
cups all-purpose flour
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2
slightly beaten egg whites
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1
cup finely chopped walnuts
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Filling: -
1/4
cup butter
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1
cup sifted powdered sugar
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1
teaspoon rum or 1/4 teaspoon rum extract
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1
- 2
teaspoons milk
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Ground nutmeg
1. Cookies: Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg; beat until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
2. Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375 degrees F oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
3. Filling: For filling, beat the 1/4 cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Makes about 40.
- Make Ahead Tip Bake and cool cookies but do not fill. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.To serve, thaw cookies. Prepare filling and spoon or pipe into center of each cookie. Sprinkle with nutmeg.
- Servings Per Recipe 40,
- Calories 96,
- Protein (gm) 1,
- Carbohydrate (gm) 9,
- Fat, total (gm) 6,
- Cholesterol (mg) 22,
- Saturated fat (gm) 3,
- Vitamin A (RE) 52,
- Sodium (mg) 46,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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