Eggnog Thumbprints

These cute cookies always get a recipe request. They make special holiday gifts and freeze well, too.

Yield

4 dozen cookies

Cookie Ingredients

2/3 cup butter or margarine, room temperature
1/2 cup granulated (white) sugar
2 eggs, separated
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup finely chopped walnuts

Filling Ingredients

1/4 cup butter or margarine, room temperature
1 cup confectioners' (powdered) sugar
1/4 teaspoon rum extract
1 to 2 teaspoons milk
1 to 2 drops yellow food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.

Preheat oven to 350°F (177°C). Grease baking sheets with cooking spray.

In a small bowl, whisk egg whites until foamy. Shape dough into 1-inch balls; dip in egg whites, then roll in walnuts. Place 2 inch apart on prepared baking sheets. Using a wooden spoon handle, make a 1/2-inch indentation in the center of each ball.

Bake for 10 to 12 minutes or until center is set. Carefully remove from pans to wire cooling racks to cool.

For filling: Combine the butter, powdered sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie.

Nutritional Information

1 cookie equals 82 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 50 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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