Eggnog Nut Thumbprints
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 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 dough about 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Dip balls in beaten egg whites, then roll in chopped walnuts to coat. Place balls about 1 inch apart on the prepared cookie sheet. Press thumb into the center of each ball.
- Bake for 12 to 15 minutes or until edges are light brown. Transfer to a wire rack and let cool. Just before serving, pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cookie. If desired, sprinkle with additional nutmeg.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 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.
Nutrition Facts (Eggnog Nut 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.