Tuesday, December 21, 2010
Cookie Recipe #353 - Eggnog Thumbprints
The smell of nutmeg will fill your house and make it smell like Christmas.
Ingredients: 3/4 cup butter, softened, 1/2 cup granulated sugar, 1/8 teaspoon ground nutmeg, 2 egg yolks, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 2 slightly beaten egg whites, 1 cup finely chopped walnuts. Rum filling: 1/4 cup softened butter, 1 cup sifted powdered sugar, 1 teaspoon rum or 1/4 teaspoon rum extract, 1-2 teaspoons milk, ground nutmeg for sprinkling.
Instructions: In a large mixing bowl beat butter for 30 seconds. Add 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 flour until thoroughly mixed. Cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees. Lightly grease 2 baking sheets. Shape dough into 1-inch balls. Roll balls in egg whites; roll in chopped walnuts to coat. Place balls about 1 inch apart on prepared baking sheets. Press your thumb or finger into the center of each ball to form an indentation.
Bake in preheated 375 degree oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Make filling: In a small bowl beat softened butter; add powdered sugar until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency.
Just before serving, pipe or spoon about 1/2 teaspoon of filling into the center of each cookie. Sprinkle with additional nutmeg.
Makes about 3 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.