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

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.
  
  
  

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