Eggnog thumbprints

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2/3 cup butter, softened

1/2 cup 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 chooped walnuts

Icing:

1/4 cup butter, softened

1 cup confectioners' sugar

1/4 teaspoon rum extract

2 teaspoons milk

Cream the butter and sugar until light in a large bowl. Beat in egg yolks and vanilla. Slowy stir in flour, salt and nutmeg until mixed well. Cover and refrigerate fir 1hour.

In a small bowl, wish egg whites until foamy. Shape dough into 1" balls, dip in egg whites, and then roll in walnuts. Place on cookie sheet coated with non stick cooking spray. Make a 1/2" indentation into the top center of each cookie. Bake at 350° for 10-12 minutes or until center is set and cookie is golden. Remove from cookie sheet and cool.

For the icing, combine the butter, confectioners' sugar, extract and milk to achieve a spreading consistency. Add about 1/2 a teaspoon to center of each cookie. 

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