Eggnog Thumbprint Cookies

These thumbprint cookies with a creamy eggnog-flavored filling will get you into the holiday spirit.


34 cookies


1 1/2 cups all-purpose flour
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) butter or margarine, slightly softened
1/2 cup granulated (white) sugar
1 whole egg plus 1 egg yolk
1 teaspoon pure vanilla extract
1 3/4 cups finely chopped walnuts, divided
1 egg white, slightly beaten

Eggnog Filling Ingredients

6 tablespoons butter or margarine, room temperature
1 1/2 cups confectioners' (powdered) sugar
1 tablespoon milk
1/4 teaspoon imitation rum extract
1/8 teaspoon ground nutmeg


Mix flour and nutmeg in medium bowl. Beat 3/4 cup butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in whole egg, egg yolk and vanilla. Gradually stir in flour mixture until well mixed. Stir in 1/2 cup of the nuts. Refrigerate 30 minutes or until dough is easy to handle.

Preheat oven to 375°F (191°C). Shape dough into 1-inch balls. Roll each ball in egg white, then in remaining nuts. Place about 1 inch apart on baking sheets. (Refrigerate remaining dough while baking each batch of cookies.)

Bake 10 minutes or until edges are lightly browned. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of small spoon. Cool on baking sheets 1 minute. Remove to wire cooling racks; cool completely.

For the Eggnog Filling: Beat 6 tablespoons butter in medium bowl until softened. Gradually beat in confectioners' sugar until fluffy. Beat in milk, extract and nutmeg. Pipe or spoon about 1/2 teaspoon filling into center of each cooled cookie. Sprinkle with additional nutmeg, if desired.

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