Recipes and Cooking Eggnog-Nut Thumbprints 5.0 (1) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Bake Time: 12 mins Total Time: 50 mins Servings: 40 Yield: 40 cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened ½ cup sugar ⅛ teaspoon ground nutmeg 2 egg yolks 1 teaspoon vanilla 1 ½ cup all-purpose flour 2 egg whites, lightly beaten 1 ½ cup finely chopped walnuts 1 recipe Rum Filling Grated whole nutmeg or ground nutmeg (optional) Rum Filling ¼ cup butter, softened 1 cup powdered sugar 1 teaspoon rum or 1/4 teaspoon rum extract 1 teaspoon milk Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and the 1/8 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. Grease a cookie sheet; set aside. Place egg whites and walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake for 12 to 15 minutes or until edges are light brown. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer cookies to a wire rack; cool. Pipe or spoon about 1/2 teaspoon of the Rum Filling into the indentation of each cookie. If desired, sprinkle with additional nutmeg. Rum Filling In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in rum or rum extract and enough milk (1 to 2 teaspoons) to make filling of spreading consistency. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 96 Calories 6g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 96 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 22mg 7% Sodium 46mg 2% Total Carbohydrate 9g 3% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.