Eggnog-Nut Thumbprints

Eggnog-Nut Thumbprints
Photo: Andy Lyons
Prep Time:
50 mins
Bake Time:
12 mins
Total Time:
50 mins
Servings:
40
Yield:
40 cookies

Ingredients

  • ¾ cup butter, softened

  • ½ cup sugar

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

Nutrition Facts (per serving)

96 Calories
6g Fat
9g Carbs
1g Protein
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.

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