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Eggnog Thumbprint Cookies

These luscious buttery, walnut-covered thumbprint cookies are delicious ice-breakers at any party. You can easily pipe or spoon the rum-flavored eggnog filling into the center of each cookie.

Ingredients

Unsalted butter, softened	½ cup or 1 stick
Granulated sugar	1/3 cup
A pinch of Ground nutmeg
Egg yolks	2 large
Vanilla extract	1 tsp
All purpose flour	1½ cups
Egg whites, slightly beaten	2 large
Finely chopped pecans	1 cup

Cheese and Wine Unlimited
Directions

Cream softened butter using an electric mixer on medium-high speed for about 1 minute. Then add sugar and nutmeg and beat until well combined.
Beat in egg yolks and vanilla until combined.
Gradually add flour. Cover and chill dough until it is easy to handle.
When you are ready to bake, preheat oven to 375 degrees F., and line cookie sheets with parchment paper.
Shape dough into 1-inch balls. Roll each first in egg white, then in chopped walnuts to coat.
Place them on prepared cookie sheets, about 1-inch apart. Press your thumb into the center of each ball to form a well.
Bake for 10 minutes or until edges are lightly browned. Carefully transfer cookies to wire racks to cool completely.
While cookies are cooling, cream ¼ cup or ½ stick of softened butter for about 1 minute. Then add 1 cup of sifted confectioners’ sugar and continue creaming until fluffy. Beat in 1 teaspoon rum (more or less, if necessary) to make a spreading consistency.
Just before serving, either pipe or spoon enough rum filling into the center of each to make irresistible eggnog thumbprint cookies.

Other Easy Recipes for Drop Cookies

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"I send cookies, when I do I will pack them in a gallon zip lock bag. Get some regular pop corn (not the microwave kind) and use that as padding in the box. It odes the trick pretty well. Good thing about using the pop corn is that you can put the 'packing' out in the back yard and let the birds and other critters eat it."
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11/28/2009

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2/24/2011

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12/30/2009

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11/30/2009

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7/2/2009

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Barbara
January 11, 2009

"Love your site! I tried the cheese and walnut biscotti this afternoon, it is really tasty. I was out of cheddar, so used monterey jack. I know the cheddar will have more bite, but this combo was nice too! Have you used any other herb/cheese combinations that you liked? I have some herbs de provence with lavender - I think it would be great in a savory biscotti! Thanks for your great passion for all things baking!"
Elaine
5/28/2008