- 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.
- 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.
- 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.
From the Test Kitchen
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.
Nutrition Facts (Eggnog Thumbprints)
- Per serving:
- 96 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 22 mg chol. ,
- 46 mg sodium ,
- 9 g carb. ,
- 0 g fiber ,
- 1 g pro.